Ingredients:
Eggs - 2
Milk - 1 pint
Small custards - 5
Chocolate - 1 ounce
Cinnamon - 1 stick, about an inch long.
Salt - 1/4th of a spoon
Method
Place the cinnamon and milk in the double-boiler, put it on the fire and let it cook for about ten minutes. Scoop the chocolate into a small pan. Add three spoons of sugar with one spoon of boiling water. Until lustrous and viscous, stir it over a hot fire. Then repeat the same with hot milk. Then remove it off the fire and cool.
Beat the eggs, salt and two spoons of sugar with a spoon. Add to it the cooled milk and strain. Take cups, pour the mixtue into them and place in a deep pan. Add tepid water, enough to come nearly to the top of the cups. Bake the mixture in a moderate oven until it is firm in the center. Let it be done for half an hour. If the custard remains milky, then it is not done. Serve very cold.
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