Chocolate Cream Renversee

Use one quart of milk, seven eggs, half a pint of sugar, one ounce
of good quality cooking chocolate, half a teaspoonful of salt.

Put the milk over a moderate heat in the double-boiler.

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

Stir over a moderate heat until smooth and glossy; then stir into the
hot milk, and take the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould
that will hold a little more than a quart, and place on the stove.

When the sugar melts and begins to smoke, move the mould
round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt.

Add the cold milk and chocolate to the mixture, and after
straining into the charlotte-mould, place in a deep pan, with
enough tepid water to come nearly to the top of the
mould.

Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center.

If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish.

Serve with whipped cream that has been flavored
with sugar and vanilla.

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