International Styles

Baked Chocolate Custard Recipe

A baked chocolate custard recipe.

  • For five small custards use one pint of milk, two eggs, one ounce of chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.
  • Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes.
  • Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.
  • Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.
  • Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar.
  • Add the cooled milk and strain.
  • Pour the mixture into the cups, which place in a deep pan.
  • Pour into the pan enough tepid water to come nearly to the top of the cups.
  • Bake in a moderate oven until firm in the center. It will take about ½ an hour.
  • Test your chocolate custard dessert pie by running a knife through the center.
  • If the custard is milky, it is not done.
  • Serve very cold.

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