Chocolate Custard from New York Times Menu Cookbook by Craig Claiborne
Add the chocolate to the milk. Heat in the top part of a double boiler over hot water. Beat until the chocolate is blended. Combine the sugar, flour and salt. A
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ⅓ cup heavy cream, whipped
- ½ teaspoon vanilla extract
- 1 egg yolk, lightly beaten
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 6 tablespoons sugar
- 1½ ounces (1½ squares) unsweetened chocolate
- 1 cup milk
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