Since it's been a while since I cooked from Zuni, after posting the sardine crostini, I re-read the thread and noted this comment from @ludja, way back near the beginning.
On 2/1/2004 at 7:42 AM, ludja said:A wonderful ending I have made are the chocolate pots de creme---especially if you have access to a good chocolate. As she suggests, it's best not to overcook these. I'm not a huge *chocolate-all-the-time* fanatic, but enjoy small desserts with a rich chocolate flavor. These fit the bill! I've had them slightly warm out of the oven and after being chilled, with a thin blanket of heavy cream on top and also with whipped cream...schlag.
So I went ahead and made the chocolate pots de crème. My ramekins hold about 3 oz, smaller than the specified 4-5 oz so I shortened the cooking time but they still got a little overcooked. I probably shouldn't have used the CSO as I know it overshoots the temp from time to time. So the texture isn't quite perfect but the flavor is still very good and I would make them again. The recipe gives the option of adding "a splash" of Cointreau or Frangelico before baking. Since I was just playing around, I made one plain and flavored the others with Cointreau, Green Chartreuse or Coffee flavored rum.
Here's the Chartreuse version with a small glass of the same spirit:
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The glass is quite petite and holds just about an ounce.
