Chocolate Apple Custard

Ingredients

• about one dozen cooking apples
• lib. of French Chocolate
• 6oz. of caster sugar
• 1 qt. of new milk
• the yolks of six eggs and the whites of two

Method

1. 1

   Peel, core, and cut the apples into quarters, put them in a saucepan with a very small quantity of water, sweeten to taste, and dust in some powdered cinnamon.

2. 2

   Cook the apples gently until reduced to a pulp.

3. 3

   Scrape 1 pound of French Chocolate, put it in a saucepan with 6 ounces of caster sugar and 1 quart of new milk.

4. 4

   Beat the yolks of six eggs and the whites of two.

5. 5

   When the Chocolate and milk boil, move the saucepan to the side of the fire, and pour in the eggs gradually, stirring quickly.

6. 6

   Spread the apple pulp over the bottom of a deep dish, pour the Chocolate mixture over it, set the dish in a pan of boiling water, and stand it over the fire until the custard is firm.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 322. The excerpt below is the record exactly as published.

Chocolate-Apple Custard. — Peel, core, and cut into quarters about one dozen cooking apples, put them in a saucepan with a very small quantity of water, to prevent them sticking to the bottom of the saucepan, sweeten to taste, and dust in some powdered cinnamon. Cook the apples gently over the fire till reduced to a pulp. Scrape lib. of French Chocolate, put it in a saucepan with 6oz. of caster sugar and 1 qt. of new milk. Beat the yolks of six eggs and the whites of two

Cook this with the app: pantry check, scaling, and the assistant.