Chocolate Custards (Baked)
1 quart of good milk.
6 eggs—yolks and whites separated.
1 cup sugar.
4 great spoonfuls grated chocolate.
Vanilla flavoring.
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.