Homemade
Chocolate Recipes:
Baked
Chocolate Custard
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.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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