Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Squares ( 3 oz ) unsweetened chocolate |
| 1 cup | Sugar |
| 1 tablespoon | Flour |
| ¼ teaspoon | Salt |
| 2 cups | Milk; scalded |
| 5 \N | Egg yolks; beaten |
| ½ teaspoon | Vanilla |
This is a recipe out of META GIVEN'S MODERN ENCYCLOPEDIA OF COOKING:: I got this when I got married 50 years ago. I haven't made it in a long time. It calls for 5 egg yolks, but back then who was concerned about cholesterol? I may make it trying egg substitute. But here is the recipe.
Melt chocolate over hot water; mix sugar, flour and salt, and blend with chocolate. Stir in 1 cup of the hot milk and beat until smooth; then cook over direct heat until mixture boils, stirring constantly. Stir rest of hot milk slowly into beaten egg yolks; add to chocolate mixture and cook 3 minutes longer over boiling water, stirring constantly. Remove from heat and stir in vanilla. Cool and serve plain or with cream. 5 servings. This is an excellent way of using left-over egg yolks. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Aug 19, 1997