Baked Chocolate Custard

For five small custards use one pint of milk, two eggs, one ounce of
good quality cooking chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place over a moderate
heat and cook for ten minutes.

Shave the chocolate, and put it in a small pan with three
tablespoonfuls of sugar and one of boiling water.

Stir this over a moderate heat until smooth and glossy, and then
stir it into the hot milk, after which take the liquid mixture
from the heat and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls
of the sugar.

Add the cooled milk and strain. Pour the mixture into the cups,
which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.

Bake in a moderate oven until firm in the center.

It will take about half an hour.

Test by running a knife through the center.

If the custard is milky, it is not done.

Serve very cold.

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