Creme a La Celestine

Ingredients: 

• Six eggs yolks, 
• One egg white,
• One pound of Menier chocolate,
• Two cufuls of sugar,
• One quart of cream,
• One pint of milk,
• Vanilla 

Directions:

1. Beat the egg yolks, egg white, and sugar together until firm.
2. Add the cream, stirring slowly until well mixed.
3. Boil the milk.
4. Add the chocolate to the boiling milk, and mix well.
5. Add the chocolate and milk to the eggs, sugar, ect. 
6. Stir gently and strain.
7. Allow to cool, and then freeze. 

Source — Cooking in Old Creole Days

Prepared by Marlie Giardina
Louisiana Anthology
June 1, 2018