Baked Chocolate Custards

Ingredients:
1 quart milk
6 eggs – yolks and whites separated
1 cup sugar
4 great spoonfuls grated chocolate
vanilla flavoring

Preparation:

1. Scald the milk. Stir in the chocolate. Simmer for two minutes, to dissolve. Incorporate it well with the milk.

 

2. 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.

 

3. 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:

1. Scald the milk. Stir in sugar and chocolate and boil gently for 5 minutes.

 

2. Add the egg yolks. Cook until it begins to thicken up well, about 5 minutes, stirring all the time.

 

3. When nearly cold beat in the flavoring. Whisk all briskly for 1 minute. Pour into the custard cups.

 

4. 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.

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Preparation:

1. Take two cups of milk, two eggs or the yolks of three eggs, two tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on to heat in a double boiler.

 

2. Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth. When the steam passes off add the vanilla or other flavoring.

 

3. In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.

 

4. If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue.

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