Chocolate Custard, Baked

Ingredients

• one quart of new milk
• six eggs (yelks and whites beaten separately)
• one coffee-cupful of sugar
• four heaping table-spoonfuls of grated chocolate
• one teaspoonful of vanilla

Method

1. 1

   Scald milk, stir in chocolate, and simmer for two minutes until dissolved.

2. 2

   Beat yelks with sugar, add to hot mixture, stir for one minute, then pour into cups set in boiling water.

3. 3

   Cook slowly for about twenty minutes until firm.

4. 4

   When cold, whip egg whites to meringue with little powdered sugar and pile on top of each cup.

5. 5

   Add a piece of red jelly on the meringue.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 128. The excerpt below is the record exactly as published.

CHOCOLATE CUSTARD, BAKED. Take one quart of new milk, six eggs (yelks and whites beaten separately), one coffee-cupful of sugar, four heaping table-spoonfuls of grated chocolate. Flavor with one tea- spoonful of vanilla. Scald milk, stir in the chocolate, and simmer for two minutes, or until it is dissolved. Beat up the yelks with the sugar, and put into the hot mixture. Stir for one minute before seasoning and pouring into the cups, which should be set ready in a pan of boiling water. They should be but half submerged, that the water may not bubble over the tops. Cook slowly for about twenty minutes, or until the custards are firm. "When cold, whip the whites of the eggs to a meringue, with very little pow- dered sugar (most meringues are too sweet), and pile some on the top of each cup. Put a piece of red jelly on the meringue. BOILED CUSTARD. Take half a gallon of new milk, the yelks of ten eggs. Beat the eggs very light, and stir into the milk. Boil until it is thick. Have the whites whipped to a stiff froth, and stir in while hot. Flavor with one and one-half tea-spoon- ful of vanilla. Boil as directed above. Mrs. A. A. Wadsworth. BOILED CUSTARD. Put one-half gallon of new milk into a bucket and set it in a kettle which has a little boiling water in it, as the custard is apt to burn if next to the fire. Put a scant tea- The New Kentucky Home Cook Book. 253 spoonful of salt in the water — it will boil quicker. Add one coffee-cupful of white sugar; have the yelks of six eggs beaten very light; when the milk is scalding hot, stir in the yelks until the custard is thick. Do not let it boil too long, or the custard will curdle. Whip the whites to a stiff froth, and stir lightly through the custard. Set it away to cool, and flavor with one and one-half tea-spoonful of vanilla or bitter almond. BOILED CHOCOLATE CUSTARD. Take one quart of new milk, six eggs (whites and yelks beaten separately), one coffee-cupful of sugar, four heaping table-spoonfuls of grated chocolate, vanilla to taste — one teaspoonful to the pint is a good rule. Scald the milk; stir in sugar and chocolate; cook for five minutes, and add the yelks. Cook for five minutes longer, or until thick, stirring all the time. When nearly cold, beat in the flavoring and beat all briskly for a minute before pouring into custard- cups. Whip the whites with a little powdered sugar, or, what is better, one-half cupful of currant or cranberry jelly, and heap upon the custards. CHOCOLATE CREAM. Take the yelks of six eggs beaten very light, one quart of cream or new milk, two bars of sweet chocolate grated. Let the chocolate dissolve well in the milk, sweeten with one tea-cupful of sugar, put it into a vessel of boiling water, and stir well until it becomes thick. Take it off before it boils, and set away in cups to cool. Mrs. A. A. Wadsworth. CHOCOLATE CREAM. Take one bar of chocolate, one and one-half pint of cream, the yelks of five eggs, one and one-half table-spoonful of good moist sugar. Grate the chocolate, and pour the cream over it. Let it stand until dissolved, then boil slowly for ten 254 The New Kentucky Home Cook Booh. minutes. Beat the yelks well with the sugar; mix with the cream, and pour into cups. Stand them in a stew-pan of boiling water, which must only half submerge them. Sim- mer for twenty minutes with the cover of the stew-pan kept on. When done, place the cups on ice. Mrs. J ut.t\ Chexoweth. ITALIAN CREAM. Take one quart of cream, half of which mix with one ounce of isinglass dissolved gradually without letting it boil or simmer; with the remaining half of the cream, put one- half pound of sugar, the juice of two lemons, and two wine- glassfuls of sherry or Madeira wine. When the cream which was mixed with the isinglass is nearly cold, pour the whole together and whip until it becomes of the consistency of thin batter, then pour into the molds. Serve with whipped cream flavored with one tea-spoonful of vanilla

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