CRÈME À LA GLACE À LA CÉLESTINE

Ingredients

• 6 Eggs Yolks
• 1 Egg White
• 1/2 lb Extra Fine Chocolate
• Milk
• 2 Cups of Sugar
• 1/4 Liter of Fresh Cream
• Piece of Vanilla

Directions

1. Beat the egg yolks in a bowl.
2. Add the egg whites then the sugar (beat firmly).
3. Add the cream. 
4. Dissolve the chocolate in hot milk.
5. Let it thicken in a bain-marie.
6. Add vanilla.
7. Pour it into the bowl.
8. Pass through a sieve and glaze.
9. Put in a mold over ice.

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022