Chocolate Custard

Ingredients

• 3 pints milk
• 4 tablespoons chocolate
• 3 tablespoons cornstarch
• 2 eggs

Method

1. 1

   Boil chocolate in a little milk, then mix with remaining milk and beaten yolks.

2. 2

   Stir until thick, then cool and top with beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 27. The excerpt below is the record exactly as published.

l tablespoons cornstarch; % cup cold wa- 50 THE RALEIGH COOK BOOK. _ter; 1 pint boiling water; % cup sugar; 4 eggs, whites; 1% teaspoon vanilla. Moisten cornstarch with cold water and add hastily the boiling water. Bring to boiling point and add sugar. Beat whites to stiff froth, adding pinch of salt while beating. Pour starch while hot slowly on eggs and beat well. Flavor with vanilla. Sauce for Charlotte—1 pint milk; yolks 4 eggs; 2 tablespoons sugar; flavor to taste. Put the milk on the fire. Add the sugar to the yolks and beat. When milk is hot, add to the eggs, then stand over the fire for a moment. Take from fire, flavor to taste. Pour back and forth to make light and smooth. Delicious Dessert.—2 eggs; % cup sugar; 1% tablespoons cold water; nearly % cup flour; % tablespoon cornstarch; % teaspoon baking powder; % teaspoon lemon extract; pinch of salt. Beat the yolks of the eggs until thick and lemon-colored; add the sugar gradually, beating all the while. Then add the cold water. Put the cornstarch in a cup and add sufficient pastry flour to half fill the cup. Mix and sift the cornstarch and flour with the three- fourths of a teaspoon of baking powder, put in the pinch of salt and add to the first mixture. Mix well and add the lemon extract and the whites of the two eggs beaten until stiff. Bake in buttered gem pans fifteen or twenty minutes. Remove from pans, scoop out cen- ters and fill with whipped cream. Serve with hot chocolate sauce. Hot Chocolate Sauce.—1 tablespoon butter; 142 square unsweet- ened chocolate; 1-3 cup boiling water; % teaspoon vanilla; pinch of salt. Melt the butter in a saucepan and add to it the chocolate. Stir until the chocolate is melted, then add the sugar, salt and boiling water. Boil from twelve to fifteen minutes, until like thick syrup. Flavor with vanilla. Floating Island.—1 pint milk; 3 eggs; 4 tablespoons sugar flavor- ing; 1 tablespoon pulverized sugar; %4 teaspoon salt; % teaspcon Spice. ; Scald milk. Beat yolks, add sugar and salt. Beat whites and add pulverized. sugar. Drop spoonfuls of stiff white on milk or hot water. Cook 2 or 3 minutes and lift out on a plate. Pour scalded milk out on beaten yolks. Cook in double boiler until thick. Strain and flavor. Put in whites on the top and serve cold. Chocolate Custard.—3 pints milk; 4 tablespoons chocolate; 3 table- spoons cornstarch; 2 eggs

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