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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