In a clean bowl, add salt to egg whites and beat until whites begin to hold soft peaks but are still shiny. Do not overbeat. Fold the beaten egg whites gently into the first mixture, using a downward slicing motion with a spatula. Turn the bowl 1/4 turn and keep folding until whites are incorporated, trying to deflate them as little as possible. (Some egg white specks can remain).

Spoon mixture into mold and chill until firm. Unmold onto dessert plate or into shallow bowl and pour custard around chocolate. (May also be served in individual souffle cups, or champagne or wine glasses. Custard may be passed separately.)

Serves 8-12.

In a thin stream, gradually add warm milk, beating constantly. Put the mixture into the top of a double boiler (over boiling hot water). Cook, stirring constantly from the bottom of the pot, until the ingredients are completely combined and until the mixture has thickened enough to coat the back of a spoon. Remove from heat immediately and stir in the vanilla and salt (to taste).