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Chocolate Cream Renverse

1 quart milk, 1 ounce Walter Baker & Co.'s Premium 1 cup sugar, 5 eggs, 1/2 teaspoon salt. No. 1 Chocolate, Caramelize one-third cup sugar, turn into a hot charlotte russe mould, and turn the mould around and around until coated with the caramel. Scaled milk with chocolate. Beat eggs slightly; add remaining sugar and salt. Pour milk slowly onto egg mixture, and strain into mould. Set in pan of hot water and bake in a slow oven until firm. Chill thoroughly, remove from mould, and serve with whipped cream sweetened and flavored with vanilla.