Chocolate Custard.
Five minutes before taking the custard from the fire, add to it three heaping tablespoonful of grated Baker’s chocolate rubbed to a paste with a little cold milk. Stir until the mixture is of a rich coffee color.
Turn out, and when cold, flavor with vanilla and put into glasses.
Whip the whites of three eggs to a smooth méringue, beat in three tablespoonfuls of powdered sugar, and heap upon the brown mixture.