Chocolate Mountain Custard

Ingredients

• Two cups milk
• six tablespoons sugar
• three eggs
• one tablespoon brandy
• two tablespoons chocolate
• a pinch of salt
• one teaspoon cornstarch

Method

1. 1

   Put two cups milk on stove.

2. 2

   Beat whites of eggs, two tablespoons sugar, then cook; put spoonfuls at a time in the milk, let it come to a boil, take up, put on a platter to drain.

3. 3

   Stir yolks, four tablespoons sugar, cornstarch, pinch of salt, and brandy to a souffle, then add to the milk that will form a light, soft custard; add the chocolate.

4. 4

   Put the meringues in a glass or silver dish.

5. 5

   Pour the custard over.

6. 6

   Sprinkle with nutmeg or chopped almonds and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 545. The excerpt below is the record exactly as published.

Chocolate Mountain Custard Flan an Chocolat, a la Montagne Two cups milk, six tablespoons sugar, three eggs, one table¬ spoon brandy, two tablespoons chocolate, a pinch of salt, one teaspoon cornstarch. Put two cups milk on stove. Beat whites of eggs, two table¬ spoons sugar, then cook; put spoonfuls at a time in the milk, let it come to a boil, take up, put on a platter to drain. Stir yolks, the four tablespoons sugar, cornstarch, pinch of salt, and brandy to a souffle, then add to the milk that will form a light, soft custard; add the chocolate. Put the meringues in a glass or silver dish. Pour the custard over. Sprinkle with nutmeg or chopped almonds and sugar. Serve hot or cold. Floating Island ( lie Hot t ante) Put one and a half cups milk on stove. While it is coming to a boil, stir the yolks of two or three eggs (with one tablespoon sugar to each egg) to a souffle, then add an even tablespoon corn¬ starch; mix well, thicken the milk, add a little pinch of salt, flavor with a tablespoon brandy. Pour up in a dish (glass or silver). Beat the whites of two eggs, add two tablespoons sugar to the meringue, flavor with a few drops of vanilla, put tablespoonfuls of the meringue here and there on the custard while hot. Serve hot or cold. Custard (Flan) a la St. James Three eggs, six tablespoons sugar, two tablespoons brandy, six tablespoons mdk, two tablespoons cream, three tablespoons chopped maraschino cherries. How to Make It. Separate the whites and the yolks of the eggs. Add to each three tablespoons sugar, one tablespoon brandy

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