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Chocolate Cream Custard

  • 1 cup sugar
  • 4 eggs
  • 3 cup scalded milk
  • 1/2 teaspoon vanilla
  • 2 ounces Lowneys Premium Chocolate
  • 1/2 teaspoon salt
Melt sugar in clean omelet pan; when rich golden brown, add to scalded milk; when dissolved pour on to eggs,which have been slightly beaten, add salt, vanilla , and chocolate which has been ,melted over hot water.
Strain into individual molds. Set in a pan of hot water and bake in a oven heated to 350F until firm. Chill; unmold, and serve proudly with Chocolate Sauce or Caramel Sauce
Submitted by Cassyjean - Torrington, CT Jul 17, 2009
15 min 30 min 45 min

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