A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be baked either in cups or a large dish. Make a meringue from the remaining egg whites to top the custard.
Preserved exactly as written in the original source
Take one quart of milk, and when nearly boiling stir in two ounces of grated chocolate
Let it warm on the fire for a few moments, and then remove and cool
Beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar
Pour the milk over them
Flavor and bake as any custard, either in cups or a large dish
Make a meringue of the remaining whites
Modern guidance to help you succeed with this vintage recipe
Heating the milk with chocolate before adding eggs ensures the chocolate melts evenly and distributes throughout the custard. Using a combination of whole eggs and extra yolks creates a silkier, richer texture because yolks contain lecithin, which acts as an emulsifier and prevents the custard from curdling. Cooling the chocolate milk before adding the eggs prevents the eggs from scrambling on contact, allowing the proteins to set gently during baking for a smooth, creamy custard.
The chocolate custard can be baked up to 2 days ahead and stored covered in the refrigerator. Add the meringue topping just before serving for the best texture, or brown the meringue with a kitchen torch and serve immediately.
Store baked custard covered tightly with plastic wrap in the refrigerator for up to 3 days. If topped with meringue, the custard should be consumed within 24 hours as the meringue will begin to weep and lose its texture. Store custard and meringue separately if making ahead.
AI-generated tips from Chef Cecil's culinary database
The chocolate custard can be baked up to 2 days ahead and stored covered in the refrigerator. Add the meringue topping just before serving for the best texture, or brown the meringue with a kitchen torch and serve immediately.
Store baked custard covered tightly with plastic wrap in the refrigerator for up to 3 days. If topped with meringue, the custard should be consumed within 24 hours as the meringue will begin to weep and lose its texture. Store custard and meringue separately if making ahead.
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