Put a pint and a half of rich milk into a double boiler over the fire with the third of a vanilla bean split and cut in small pieces, let it come to a boil, and stir in two ounces of fine, sweet chocolate grated and a lump of butter the size of a walnut. Let it boil for a few moments, remove from the fire and beat very light four eggs, strain the chocolate gradually over them, stirring all the time, add a little salt, and sugar if necessary. Rinse a plain mould in cold water, pour the custard into it, set the mould in a pan of hot water and bake twenty-five minutes.
Test with a knife. Too long cooking makes the custard watery. It must be served ice cold and may be prepared the day before. Serve with cream or soft boiled custard.
This vintage recipe is from "The Golden Age Cook Book", 1898.
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