INGREDIENTS

INSTRUCTIONS

Combine milk, sugar, and salt. Bring to a boil. Add vanilla bean to
hot milk and allow to steep 15 minutes off heat. (Or stir in vanilla
extract.) Sift sugar, cornstarch, and cocoa together. Mix in eggs.
Remove bean, if used, from milk mixture. Add some of the hot milk
mixture to the egg mixture and combine well. Then pour the egg  mixture
into the remaining milk mixture and combine. Bring to a  second boil.
Remove from heat and stir in butter. Pour into mold and  chill.  From
THE PROFESSIONAL CHEF, which I believe is published by the  Culinary
Institute of America, although I cannot remember who the  author is.
(If there is a way to measure egg quantities based on pounds and
ounces, I don't know it. If it's in the FAQ and I missed it, I
apologize.)  [*] Ed. note: The submitted recipe said "1 pound, 13 oz
eggs". I'm  pretty sure that's "1 pound and 13 ounces of eggs" not "1
pound of 13  ounce eggs". But since I've never seen eggs listed by
weight, I'm not  totally sure.  Recipe by: Phyllis Johnpoll
<phyllis.johnpoll@ncsl.org>  Posted to CHILE-HEADS DIGEST V3 #,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 42881
Calories From Fat: 3840
Total Fat: 439.8g
Cholesterol: 1251.3mg
Sodium: 5521.7mg
Potassium: 33837.5mg
Carbohydrates: 3346.3g
Fiber: 130.5g
Sugar: 2803.1g
Protein: 374.4g