Photo: Charisse Kenion
Ingredients
- one half ounces of melted chocolate
Directions
1
Use the same proportions as for caramel custard. Add one and one half ounces of melted chocolate (see page 388). Strain it into a buttered mold, and bake slowly the same as caramel custard. Unmold when cold, and serve with or without whipped cream.
2
Both the caramel and the chocolate cream custards may be baked in individual timbale-molds, if preferred.
By Mary Ronald ·
Recipe sourced from
gutenberg