Put a pint and a half of rich milk into a double boiler over the fire
with the third of a vanilla bean split and cut in small pieces, let it
come to a boil, and stir in two ounces of fine, sweet chocolate grated
and a lump of butter the size of a walnut. Let it boil for a few
moments, remove from the fire and beat very light four eggs, strain the
chocolate gradually over them, stirring all the time, add a little salt,
and sugar if necessary. Rinse a plain mould in cold water, pour the
custard into it, set the mould in a pan of hot water and bake
twenty-five minutes. Test with a knife. Too long cooking makes the
custard watery. It must be served ice cold and may be prepared the day
before. Serve with cream or soft boiled custard.