Bake the Book: Chocolate Pots de Crème
If you haven't yet experienced the joy that is a Chocolate Pot de Crème it could best be described as the best chocolate pudding you've never had. Thick, rich, and smooth with complex smokey chocolate flavor—it's worth the bit of extra effort it requires.
This version, adapted from Miette: Recipes from San Francisco's Most Charming Pastry Shop, begins with bittersweet 56 percent chocolate and a touch of salt which are blended into an eggy custard. Baked in a bain marie for just about 40 minutes, the pots de crème cook gently until there's only a slight jiggle in the center.
While individual ramekins are traditional, Meg Ray, the baker behind Miette advises that they can be baked in Mason jars. These jars make for an adorable presentation and are functional as well—put lids on them and you have built-in storage for your chocolate creation.
Get the Recipe!
As always with our Cook the Book feature, we have five (5) copies of 'Miette: Recipes from San Francisco's Most Charming Pastry Shop' to give away this week.