Home › Recipes › Chocolate Custard Meringue

Chocolate Custard Meringue

2 quarts of rich milk. 3/4 pound of sugar. 3 ounces common chocolate grated. 16 eggs 2 tablespoonfuls of vanilla extract.

Boil the sugar and graved chocolate in half the milk and beat till the chocolate is well dissolved. Separate the eggs so as to get ten or twelve whites for the meringue. Beat the rest of the eggs and yolks into the remaining quart of cold milk, pour the chocolate milk into it; flavor, bake in a four quart milk-pan or dish about twenty minutes. Custards are curdled and made watery by too long baking. As soon as fairly set in the middle have the meringue made as directed in many previous cases, ready to spread over the top while still hot and baking. Sift sugar over it and bake about ten minutes with the oven door open. To be eaten cold. A very handsome and excellent dish when carefully baked.

The above may be cooked and served in custard cups as well. The annexed directions for this will apply equally to several succeeding varieties.