Chocolate Custard Cream

Ingredients

• 1 pint milk
• 1½ oz. gelatine
• 2 eggs
• 2 ozs. sugar
• 2 oz. chocolate or cocoa
• vanilla essence

Method

1. 1

   Boil milk and sugar, add chocolate mixed with cold water and gelatine, stir until dissolved.

2. 2

   Add beaten eggs and cook until thickened without boiling.

3. 3

   Pour into a wet mould and allow to set.

4. 4

   Serve with cold custard.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 76. The excerpt below is the record exactly as published.

CHOCOLATE CUSTARD CREAM. 1 pint milk i £ oz. gelatine 2 eggs 2 ozs. sugar 2 oz. chocolate or cocoa vanilla essence Boil together the milk and sugar, then add the chocolate which must be previously mixed with a little cold water, and the gelatine stir all together until dissolved, add the well beaten eggs and cook without boiling, until the cream thickens. Remove from the fire, add vanilla to taste, pour into a wet mould, and allow to set Turn out, and serve with cold custard poured around. 126 PARIS RICE. 4 oz. rice ratafia biscuits 1 quait milk 1 glass white wine sugar to taste 1 white of egg apricot jam jujce 0f a lemon, or lemon essence Wash the rice and stew until very tender in the milk, sweeten to taste and flavout with lemon, allow to cool a little, and put into a glass dish. Smooth over the top with a wet knife, then dissolve and run over a thin layer of apricot jam. Soak a few of the biscuits in the wine and put a ring of them round the dish. Whip the white eSS to a stiff froth and pile in the middle last thing before serving. LEMON JELLY. 4 lemons 4 lb. loaf sugar li oz. gelatine

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