A rich chocolate finale
At the soon-to-open elm in New Canaan, Connecticut, both chef Brian Lewis and pastry chef Caryn Stabinsky approach classic dishes with a modern eye. Stabinsky's take on chocolate pots de crème balances the custard's intense richness with a glasslike panel of crackly caramelized sugar on top. Although Stabinsky recommends any small container as a serving vessel, we prefer the shallower variety, allowing for an ample crunch-to-crème ratio.
Chocolate Pots de Creme
Yield: Four 4-ounce ramekins
Cook Time: 5 minutes (plus overnight refrigeration)
1 cup coarsely chopped semisweet chocolate
3 large egg yolks
1 cup heavy cream
½ cup granulated sugar, divided
½ vanilla bean pod, split and scraped
¼ cup hot water or coffee
Pinch kosher salt
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