Cream with Chocolate

Ingredients

• 4oz. of the best chocolate
• 2oz. of caster sugar
• J teacupful of water
• lj pints of milk
• the yolks of four eggs
• the white of one

Method

1. 1

   Put chocolate, sugar, and water in a saucepan over a slow fire, stirring until dissolved.

2. 2

   Gradually stir in milk and boil for 8-10 minutes.

3. 3

   Beat yolks and white of egg, mix with the chocolate mixture off the fire, and strain.

4. 4

   Fill small cream cups with the mixture and place in a bain-marie with hot water.

5. 5

   When thickened, dust with sugar and cool on ice.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 542. The excerpt below is the record exactly as published.

4oz. of the best chocolate into a saucepan with 2oz. of caster sugar and J teacupful of water, place the saucepan over a slow fire, and stir the contents with a wooden spoon until the chocolate has thoroughly dissolved ; then stir in gradually lj pints of milk, and boil it for eight Fig. 563. Cream with Chocolate. or ten minutes. Beat the yolks of four eggs and the white of one ; take the milk, &c., off the fire, and mix in the beaten eggs, stirring well ; then pass the whole through a fine hair sieve. Pill some small Cream-cups with the mixture (see Fig. 563), and place them in the bain-marie or a stewpan with hot water to three-parts their height. When the Cream Cream — continued. thickens, take the cups out of the pan, dust them over with caster sugar, and when cooled a little, place them on ice until wanted for use. Cream flavoured with Cinnamon. — (l) Put 2oz. of caster sugar

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