Recipe For Cooking Chocolate Custard With Snow Eggs
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 596 of 825.
2 ounces of chocolate. The yolks of six eggs. 3 tablespoonfuls of sugar. 1/2 cup of sugar. 3 tablespoonfuls of boiling water. 1/2 teaspoonful of vanilla. 3 cups of hot milk. Lady-fingers. 2 teaspoonfuls of cornstarch. Snow eggs.
Cook the chocolate, sugar, and water until glossy; add to the hot milk and finish as in recipe for English cream. Use the whites of the eggs for the snow eggs. This may be served without the lady-fingers in sherbet cups, a snow egg on the top of the custard in each cup and the egg sprinkled with candied cherries, chopped fine.