Steamed Chocolate Custard

Ingredients

• 1 1/2 squares chocolate
• 1/2 teaspoonful salt
• 3 cupfuls milk
• 3 tablespoonfuls water
• 3 eggs
• 1/2 cupful sugar
• 1/2 teaspoonful vanilla

Method

1. 1

   Combine the grated chocolate with the water and add 3 tablespoonfuls of sugar.

2. 2

   Cook until the mixture is smooth and glossy.

3. 3

   Then add the heated milk.

4. 4

   Mix thoroughly and then pour it over the eggs beaten with the rest of the sugar.

5. 5

   Add the salt and cook over water until the back of a spoon is coated with the mixture.

6. 6

   Take from the stove, set in a pan of cold water and when cool, add the vanilla.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 51. The excerpt below is the record exactly as published.

Steamed Chocolate Custard 1% squares chocolate % teaspoonful salt 3 cupfuls milk 3 tablespoonfuls water 3 eggs % cupful sugar % teaspoonful vanilla Combine the grated chocolate with the water and add 3 table- spoonfuls of sugar. Cook until the mixture is smooth and glossy. Then add the heated milk. Mix thoroughly and then pour it over the eggs beaten with the rest of the sugar. Add the salt and cook over water until the back of a spoon is coated with the mixture. Take from the stove, set in a pan of cold water and when cool, add the vanilla. Baked Custard 3 cupfuls milk 6 tablespoonfuls sugar 6 eggs % teaspoonful salt % teaspoonful vanilla Beat the egg white with the sugar and salt. Add the cold milk and flavoring, pour into molds or a pudding dish, set in pans of cold water and bake until a silver knife comes out clean when inserted. Baked Caramel Custard 3 cupfuls milk 2 tablespoonfuls sugar 6 eggs 14 teaspoonful salt 6 tablespoonfuls caramelized sugar 14 teaspoonful vanilla CUSTARDS 105 Dissolve the caramelized sugar in the hot milk. Cool. Beat the egg with the granulated sugar and the salt, pour on the cooled milk and add the vanilla. Bake in molds or in a pud- ding dish set in pans of cold water. Baked Chocalate Custard 1% squares chocolate 3 tablespoonfuls water 3 cupfuls milk % cupful sugar 6 eggs % teaspoonful salt % teaspoonful vanilla Boil the grated chocolate with the water and 3 tablespoonfuls of sugar until the mixture is smooth and glossy. Add the choco- late to the milk. When mixed, cool and add to the egg beaten with the sugar and salt. Add the vanilla and pour into indi- vidual molds or one large one. Set in a pan of cold water and bake. Raisin Custard 2 cupfuls milk 3 tablespoonfuls flour % cupful sugar 2 eggs % teaspoonful salt Vo cupful raisins % teaspoonful vanilla Heat 11/2 cupfuls milk ; mix sugar, salt and flour with the i/^ cupful of cold milk. Combine the two mixtures, stirring the flour and milk combination into the hot milk. Cook over water until the mixture thickens. Eemove from the fire, add the beaten eggs, raisins and vanilla. Pour into an oiled baking dish and bake from 30 to 35 minutes in a slow oven. Serve with cream. CHAPTER 17 FEOZEN DESSERTS The first requirement in making good ice cream is the use of materials of a high quality. Smooth, rich cream or milk mix- tures produce velvety ice creams, while thin, watery ones make a coarse-grained product. As the freezing is taking place the ice cream expands. Therefore the freezer should never be filled more than three-fourths full. If it is, a coarse ice cream will be the result. One part of salt to 3 parts of crushed ice are used in freezing ice creams and equal parts of ice and salt are used in making fruit ices. Since some of the flavor is destroyed in freezing, the ice cream mixture is always flavored too highly and is made a lit- tle too sweet for taste when being poured into the freezer. After the cream is frozen, the salt water is drained off, the dasher is removed and the ice cream is packed down with a spoon. The cover is then adjusted and a cork placed in the opening in it. One part of salt to 4 parts of ice is used in re- packing the freezer. Neapolitan Ice Cream 2 cupfuls milk 6 egg yolks 1 cupful cream 1 cupful sugar % teaspoonful salt 1 tablespoonful vanilla Scald the milk, pour slowly on the egg yolks which have been beaten with the sugar and stir constantly so the eggs will not cook, but blend with the hot milk. Place in a double boiler and cook until the mixture coats the back of a silver spoon. Strain through a sieve into a bowl, chill, add the vanilla and cream and freeze. Philadelphia Ice Cream 4 cupfuls cream 1 tablespoonful vanilla 1 cupful sugar % teaspoonful salt Mix all the ingredients and freeze. 106 FEOZEX DESSERTS 107 Chocolate Ice Cream 4 cupfuls cream Vs teaspoonful salt 1 cupful sugar 1 tablespoonful vanilla 4 tablespoonfuls cocoa % cupful boiling water Dissolve the cocoa in the boiling water and boil until the mixture is smooth and glossy, stirring constantly. Add it to the cream, sugar and flavoring. Freeze. Caramel Ice Cream 2 cupfuls milk V2 cupful sugar 2

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