Chocolate Custard (Crème Tournee au Chocolat)

Ingredients

• 2 or 3 oz. chocolate
• 5 yolks of eggs
• 1 gill of hot water
• 2 or 3 oz. fine sugar
• 1 pt. milk
• 4 whites of eggs

Method

1. 1

   Dissolve the chocolate in a saucepan with the hot water, add the milk, and bring it almost to the boil.

2. 2

   Cream the yolks of eggs with the sugar in a basin.

3. 3

   Add the chocolate little by little to the eggs, then return all to the saucepan, stirring over the fire until it thickens.

4. 4

   Remove from the fire, add the beaten egg whites, and stir for a minute or two longer over the fire, but do not boil.

5. 5

   Serve in a glass dish or bowl.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 716. The excerpt below is the record exactly as published.

Chocolate Costard (Crdme Tournee au Chocolat) 2 or 3 oz. chocolate. | 5 yolks of eggs. 1 gill of hot water. 2 or 3 oz. fine sugar. 1 pt. milk. I 4 whites of eggs

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