Recipes > Desserts > Creme au Bain-Marie au Chocolat

Creme au Bain-Marie au Chocolat


  • 4 tablespoonfuls Baker's chocolate
  • 1 quart cream or milk
  • 5 tablespoonfuls sugar
  • 4 whole eggs
  • yolks of 8 eggs
  • 1 teaspoonful vanilla
  • fine zwieback crumbs


Melt the Baker's chocolate in the oven; mix it with the cream or milk, sugar and boil 5 minutes, stirring constantly; remove it from the fire and when cold add the whole eggs, yolks and vanilla; beat these well together with an egg beater; butter a form with a tube in the center and sprinkle with fine zwieback crumbs; pour in the cream, cover the form and set in a vessel of hot water; let it boil slowly for an hour; remove it from the fire and set aside to cool; when ready to serve turn the cream onto a dish, garnish with fancy cake and send whipped cream la vanilla to table with it.


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Desserts and Salads (1920).

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