Chocolate Custard Recipe
Boil 1/2 pound of chocolate in 2 quarts of new milk with 1/2 pound of sugar and 1/3 of a vanilla bean for one-half hour. Then add 4 well-beaten eggs or the yolks of 8, (this will make it richer, at the same time the whites can be used for cake or frosting), and stir until it begins to thicken. Season with 1/2 teaspoonful of salt. If extract of vanilla be used instead ot the bean, add 2 teaspoonfuls after the custard is taken from the fire. Pour into cups.