Here is a collection of eight deliciously sweet homemade chocolate custard recipes from a variety of vintage cookbooks and newspapers. These are truly old-fashioned recipes, as all were published between 1912 and 1919.
8 classic homemade chocolate custard recipes
1. Southern chocolate custard recipe (1912)
Four eggs, two cupsful of sugar, three-fourths cupful of butter, six teaspoonsful of flour or cornstarch, two cupsful of sweet milk, six teaspoonsful of chocolate. – Miss Saba Henderson, Griffin, Georgia
2. Simple chocolate custard recipe (1912)
1/2 box of Cox gelatine; 2 oz. of Baker’s chocolate; 1 quart of rich milk; Sugar.
Soak the gelatine in the quart of milk; grate the chocolate into the milk and make very sweet. Put into double boiler and boil for twenty minutes, stirring all the time; pour into a mold and set away to congeal. Eat with sweetened cream flavored with a little vanilla.
2. Chocolate custard recipe with meringue (1912)
One-half cupful of sugar, one cupful of sweet milk, one-fourth cupful of butter, three-fourths cupful of chocolate, two tablespoonsful of cornstarch, four eggs (yolks), use whites for meringue. Put butter and sugar on the stove and add grated chocolate, dissolve starch in sweet milk, stir in with the sugar and butter, then add beaten yolks of eggs and one spoonful of vanilla. Let cook a few minutes, stirring constantly.
Line a pie pan with good, rich crust, and pour in desired filling; bake, then cover with meringue made of beaten whites of eggs with two tablespoonsful of sugar. Brown meringue. – Minnie H. Francis, Ohatchee, Alabama
Preparation: Put the milk on the stove in a double boiler and while it is heating grate the chocolate into a bowl. Add the sugar, and yolks of the eggs, beat to a cream. When the milk begins to wrinkle over the top, gradually pour it into the bowl with the mixture of eggs, chocolate and sugar, stirring it briskly to prevent lumping, then turn the entire mixture back into the double boiler, set in the hot water again, and let it cook until it is as thick as cream.
After it has cooled, pour into a glass dish. When cold and ready to serve, cover the top with whipped cream.
5. Chocolate custard pudding – steamed (1914)
This is a rich and delicious pudding. Beat 8 yolks very stiff. Cook in double boiler 3 tbsps. butter, 1 cup milk, 1 cup sugar, 3 bars of confectioner’s chocolate grated, and the eggs. Beat constantly until thick, take from fire, add 1 tbsp. each vanilla and brandy or rum, turn into buttered mold, cover, and steam 2-1/2 hours.
Turn out, turn off the extra liquid, place in hot oven 10 minutes, cool, and put on ice 5 hours, slip onto serving plate, and serve as cold as possible with whipped cream slightly sweetened and flavored with sherry.
6. Baked homemade chocolate custard recipe (1916)
3/4 cup unsweetened cocoa OR 3 oz. unsweetened baking chocolate
1 cup sugar
4 cups milk
1 teaspoonful butter
1/2 teaspoonful salt
The cocoa, sugar and milk are first to be mixed and poured into a double boiler, boiling the same for 3 minutes and setting aside then to cool. Beat the eggs well and add the salt, then add this to the cocoa mixture. Butter a baking dish and pour the mixture into it, place in a pan of boiling water and bake until firm. If desired, this can be baked in individual molds.
7. Simple chocolate custard (1916)
3 oz. unsweetened baking chocolate OR 3/4 cup unsweetened cocoa
3 pints milk
4 tablespoonsful sugar
2 tablespoonsful brown sugar
Yolks of 5 eggs
White of 1 egg
Prepare a custard which is soft from milk and the yolks of 5 eggs, adding the white of one. Chocolate should be dissolved in a cup of warm milk and heated to boiling point. When this is cool sweeten it with brown sugar and flavor with extract of vanilla. Pour the whole into a dish and cover with the whites of the eggs beaten stiff. Sprinkle a little sugar, brown slightly and serve cold.
8. Chocolate custard recipe (1919)
One half a square of chocolate, cut in pieces, half a saltspoon salt, two tablespoons sugar, one pint of milk. Place in a double boiler, reserving two or three spoonsful of the milk. Stir occasionally until the milk is scalded and chocolate melted, then whip a minute with the egg beater to make perfectly smooth. Wet two tablespoonsful of cornstarch in the milk reserved and stir into the custard, stirring constantly until thickened; then cook five minutes more.
Cool, flavor with a few drops of vanilla, and serve with top milk or cream. If a thinner and more creamy custard is preferred, use less cornstarch.