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6 ounce Chocolate Chips
3 Eggs
1 teaspoon Vanilla
3 tablespoon Half-and-half
1/3 cup Sugar
3 cup Milk
¼ teaspoon Salt
Melt 2/3 cup chocolate pieces with half and half in top of a double boiler over hot not boiling water. Stir until smooth. Spoon and sprerad evenly 1 tb into each of custard cups or souffle dishes. Put cups into a shallow pan. Scald milk. Melt remaining chocolate pieces and, adding gradually, stir in scalded milk until blended. Beat together eggs, vanilla extract, sugar, and salt. Gradually add milk mixture, stirring constantly.
Pour into chocolate lined cups. Set pan with filled cups on oven rack and pour boiling water into pan to a depth of 1 inch. Bake uncovered, at 325f 25 minutes, or until a knife inserted halfway between center and edge comes out clean. Set cups on wire rack to cool slightly. Refrigerate and serve when thoroughly cooled.
3 Eggs
1 teaspoon Vanilla
3 tablespoon Half-and-half
1/3 cup Sugar
3 cup Milk
¼ teaspoon Salt
Melt 2/3 cup chocolate pieces with half and half in top of a double boiler over hot not boiling water. Stir until smooth. Spoon and sprerad evenly 1 tb into each of custard cups or souffle dishes. Put cups into a shallow pan. Scald milk. Melt remaining chocolate pieces and, adding gradually, stir in scalded milk until blended. Beat together eggs, vanilla extract, sugar, and salt. Gradually add milk mixture, stirring constantly.
Pour into chocolate lined cups. Set pan with filled cups on oven rack and pour boiling water into pan to a depth of 1 inch. Bake uncovered, at 325f 25 minutes, or until a knife inserted halfway between center and edge comes out clean. Set cups on wire rack to cool slightly. Refrigerate and serve when thoroughly cooled.
