Baked Chocolate Custards.
- 1 quart of milk.
- 6 eggs.
- 1 cup of sugar.
- 4 great spoonfuls grated chocolate.
- Vanilla flavoring.
Scald the milk; wet up the chocolate and stir in. Boil two minutes. Beat the yolks into the sugar, and pour the hot mixture slowly upon them, stirring constantly. Season and fill small cups, which should be set ready in a dripping-pan of boiling water. See that there is no danger of their boiling over the tops. Cook twenty minutes, or until the custards are firm. While they cool whip the whites to a stiff méringue with a little powdered sugar. When the custards are cold, heap this upon the tops.