In small saucepan, blend together:
1 square (28 g) melted chocolate
2 tablespoons (30 ml) milk
6 tablespoons (90 g) sugar
Set aside to cool.
On top of double boiler, combine, using wire whisk:
1/3 cup (75 g) sugar
1/8 teaspoon salt
2 tablespoons (30 ml) cornstarch
2 cups (1/2 L) milk
2 egg yolks, slightly beaten Cook over boiling water for 10 minutes,
or until thickened, stirring constantly.
1/2 teaspoon (2.5 ml) vanilla
Fill custard cups two-thirds full.
Beat until stiff:
2 egg whites
Fold into chocolate mixture. Pour over custard and bake in preheated 325 ¡ F (165 ¡C) oven until
topping puffs or cracks a little, about 10 minutes. Serves 4 5.
To add yolks to a hot mixture:
Beat the yolks and add a little of the hot mixture, stirring constantly and thoroughly; then add this to the
rest of the hot mixture. Continue stirring until it thickens. Be careful not to over cook.