Baked Chocolate Custards
Ingredients:
1 quart milk
6 eggs - yolks and whites separated
1 cup sugar
4 great spoonfuls grated chocolate
vanilla flavoring
Preparation:
- Scald the milk. Stir in the chocolate. Simmer for two minutes, to dissolve. Incorporate it well with the milk.
- Beat up the yolks with the sugar. Put into the hot mixture. Stir for 1 minute. Season and pour into the cups, which should be set ready in a pan of boiling water. The cups should be half submerged, so that the water may not bubble over the tops. Cook slowly until the custards are firm, about 20 minutes.
- When cold, whip the whites of the eggs to a meringue with a very little powdered sugar - (most méringues are too sweet). Pile some upon the top of each cup. Put a piece of red jelly on the méringue.
Boiled Chocolate Custards
Ingredients:
1 quart milk
6 eggs - whites and yolks separately beaten
1 cup sugar
4 large spoonfuls grated chocolate
vanilla to tast e- a teaspoonful to the pint is a good rule
Preparation:
- Scald the milk. Stir in sugar and chocolate and boil gently for 5 minutes.
- Add the egg yolks. Cook until it begins to thicken up well, about 5 minutes, stirring all the time.
- When nearly cold beat in the flavoring. Whisk all briskly for 1 minute. Pour into the custard cups.
- Whip up the whites with a little powdered sugar, or what is better, 1/2 cup of cranberry or currant jelly. Heap upon the custards.
