| How To Cook: |
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1. Spread the apricot jam over the bottom of a souffle dish.
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2. Break 2 eggs and 1 extra yolk into a bowl and cream with the sugar. Pour on the hot milk, blend and strain into the souffle dish.
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3. Cover with a piece of greased paper or aluminum foil, put in a steamer and steam for about 1 hour until firm and set; leave to cool.
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4. Whip the remaining egg white till sufficiently stiff to stand in points and fold into the whipped cream.
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5. Grate half the chocolate over the custard, then pile the whipped cream on top and grate the remaining chocolate over it.
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