Chocolate Custard Recipe

Put a pint and a half of rich milk into a double boiler over the fire

with the third of a vanilla bean split and cut in small pieces, let it

come to a boil, and stir in two ounces of fine, sweet chocolate grated

and a lump of butter the size of a walnut. Let it boil for a few

moments, remove from the fire and beat very light four eggs, strain the

chocolate gradually over them, stirring all the time, add a little salt,

and sugar if necessary. Rinse a plain mould in cold water, pour the

custard into it, set the mould in a pan of hot water and bake

twenty-five minutes. Test with a knife. Too long cooking makes the

custard watery. It must be served ice cold and may be prepared the day

before. Serve with cream or soft boiled custard.

Vote