Scald the milk; stir in the chocolate and simmer two minutes, to dissolve, and incorporate it well with the milk. Beat up the yolks with the sugar and put into the hot mixture. Stir for one minute before seasoning and pouring into the cups, which should be set ready in a pan of boiling water. They should be half submerged, that the water may not bubble over the tops. Cook slowly about twenty minutes, or until the custards are firm. When cold, whip the whites of the eggs to a méringue with a very little powdered sugar—(most méringues are too sweet) and pile some upon the top of each cup. Put a piece of red jelly on the méringue.
Chocolate Custards (boiled).
1 quart of milk.
6 eggs—whites and yolks separately beaten.
1 cup of sugar.
4 large spoonfuls grated chocolate.
Vanilla to taste—a teaspoonful to the pint is a good rule.
Scald the milk; stir in sugar and chocolate. Boil gently five minutes, and add the yolks. Cook five minutes more, or until it begins to thicken up well, stirring all the time. When nearly cold beat in the flavoring, and whisk all briskly for a minute before pouring into the custard cups. Whip up the whites with a little powdered sugar, or what is better, half a cup of currant or cranberry jelly, and heap upon the custards.