2 c. milk, scalded
1/2 c. sugar
1/2 c. cold milk
2 level tbsp. cornstarch
2 egg yolks
1/2 tsp. vanilla

CHOCOLATE MERINGUE:

1/2 oz. chocolate
2 egg whites
3 tbsp. sugar

Custard: Scald milk in double boiler. Add 1/2 cup sugar. Dissolve cornstarch in cold milk. Beat egg yolks and stir into cold milk. Stir in scalding milk. Stir over boiling water until mixture thickens some. Remove from heat and add vanilla. Pour into 6 sherbet glasses. Cool. Top with chocolate meringue.

Chocolate Meringue: Melt chocolate. Beat egg whites until stiff. Beat in the sugar. Remove beater. Gently stir in melted chocolate. Spread on top of custard.