Chocolate Cream Custard
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.
Chocolate Cream Custard 1 cup sugar i teaspoon vanilla 4 eggs 2 ounces Lowney's Premium 3 cups scalded milk Chocolate ^ teaspoon salt 194 lowney's cook book Melt sugar in clean omelet pan ; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water. Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill ; unmold, and serve with chocolate sauce or caramel sauce. Cocoa Cream 2 cups light cream I cup cocoa 2 tablespoons granulated gelatine \ inch stick cinnamon 1 cup cold water 1 teaspoon vanilla
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