Servings: makes 3 cups
Ingredients:
1-1/2 c. milk, scalded
1-1/2 squares (1-1/2 ounces) unsweetened chocolate
2/3 c. sugar
2 tbsp corn starch
1/8 t. salt
1/2 cup cold milk
eggs, slightly beaten
1 tsp vanilla
Procedure:
Note: for Zuppe Inglese, make a half recipe.
Scald the 1-1/2 cups of milk and the chocolate in double boiler or microwave. Sift sugar, cornstarch and salt together into a saucepan. Add the cold milk and stir well. Gradually stir in scalded milk. Stirring gradually and constantly, bring cornstarch mixture rapidly to boiling over high heat and cook 3 minutes. Pour into (clean) double poiler and place over simmering water. Cover and cook about 12 minutes, stirring three or four times. Vigorously whisk about 3 tbsp hot mixture int the beaten eggs. Immediately blend into the mixture in the double boiler.. Cook over simmering water 3-5 minutes. Stir slowly to keep mixture cooking evenly. Remove from heat, cover and cool. Stir in vanilla. Chill.
Source: Angela Driscoll
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.