1 quarter-cake of Baker’s chocolate, grated.
1 pint boiling water.
6 eggs.
1 quart milk.
½ cup white sugar.
2 teaspoonfuls vanilla.
Dissolve the chocolate in a very little milk, stir into the boiling
water, and boil three minutes. When nearly cold, beat up with this the
yolks of all the eggs and the whites of three. Stir this mixture into
the milk, season, and pour into shells of good paste. When the custard
is “set”—but not more than half done—spread over it the whites, whipped
to a froth, with two tablespoonfuls sugar.
You may bake these custards without paste, in a pudding-dish or cups
set in boiling water.