Individual
Prepare the custard preceding with the best French chocolate and useless vanilla extract. Pour the custard in cups, place them in a steamer and steam fifteen minutes, taking care they do not become cooked enough to curdle. Pile the meringue on top while they are still hot, set the cups in a baking pan and bake the tops very slightly. They may also be cooked by setting in a pan of water in the oven, but with more injury to the cups than by steaming. In a guessing class when it comes to guessing flavors, they always slip up in trying to guess what gives caramel creams and custards such a pleasant taste.