Chocolate Custard Pudding

Ingredients

• One-half cupful of grated chocolate
• One and one-half pint of milk
• Three table-spoonfuls of sugar
• Two table-spoonfuls of corn-starch
• Two eggs
• One-half tea-spoonful of salt
• Two tea-spoonfuls of vanilla

Method

1. 1

   Dissolve the corn-starch in two tablespoonfuls of the milk and beat the yolks of the eggs in another two tablespoonfuls of milk.

2. 2

   Combine both mixtures.

3. 3

   Heat the rest of the milk in a double-boiler, add the grated chocolate, stir well, and boil for five minutes.

4. 4

   Strain it, return to the boiler, and when it boils again, stir in the corn-starch and egg mixture.

5. 5

   Add salt and sugar, cook for six to eight minutes, then add vanilla.

6. 6

   Beat the egg whites stiff, add sugar, lay on top of the pudding, and brown delicately.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 193. The excerpt below is the record exactly as published.

CHOCOLATE CUSTARD PUDDING. One-half cupful of grated chocolate. One and one-half pint of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of corn-starch. Two eggs. One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla

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