Chocolate Cream
A dish built around scalded milk and corn-starch.
contains dairycontains eggs
Ingredients
US
Metric
- 470 ml scalded milk
- 74 ml corn-starch
- 120 ml sugar
- 1 ml salt
- 80 ml cold milk
- 1½ squares Baker’s chocolate
- 44 ml hot water
- Whites 3 eggs
- 5 ml vanilla
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup cold milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.
Nutrition (estimated, per serving)
| Calories | 384 |
|---|---|
| Protein | 7.1 g |
| Fat | 12.2 g |
| Carbs | 61.1 g |
| Fiber | 1.7 g |
| Sodium | 283 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States