Chocolate Pastry Cream

Ingredients

• 2 cups milk
• 1/2 cup sugar
• 2 heaping tablespoons flour
• 1/2 cup grated chocolate
• Butter size guinea
• 1 egg
• 1 teaspoon vanilla extract

Method

1. 1

   Boil the milk, butter and grated chocolate together, stirring with an egg-beater to prevent burning.

2. 2

   Mix sugar and flour together dry in a pan and when well mingled beat them into the boiling milk, then set the saucepan on the side of the range.

3. 3

   Mix the yolks well with a spoonful of milk, add them to the other and let cook until well thickened.

4. 4

   Flavor with vanilla when cold.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 93. The excerpt below is the record exactly as published.

Chocolate Pastry Cream. 2 cups milk — 1 pint. \ cup sugar — 4 ounces. 2 heaping tablespoons flour-2 ounces \ cup grated chocolate — 1 ounce. Butter size guinea ^^^ — 1 ounce. 1 egg (2 yolks are better). 1 teaspoon vanilla extract

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