For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.'s Premium No. 1 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 half an hour. Test by running a knife through
the center. If the custard is milky, it is not done. Serve very cold.