Black Bottom Parfait

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sugar
  • tablespoons cornstarch
  • 2 cups milk, scalded
  • 4 eggs, separated
  • ¾ cup semisweet chocolate pieces, melted
  • 1 teaspoon vanilla extract
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar


    1. In the top part of a double boiler mix one-half cup of the sugar and the cornstarch. Add the milk and bring to a boil, stirring constantly.

    2. Beat the egg yolks and add to the milk while stirring. Place over hot water and cook, stirring, for two minutes.

    3. Pour one cup of this custard into a small bowl, add the chocolate, and stir until blended. Add one-half teaspoon of the vanilla. Divide among six parfait glasses.

    4. Soften the gelatin in the cold water, add to the white custard, and stir until dissolved. Add the remaining one-half teaspoon vanilla. Cool until the mixture is beginning to thicken.

    5. Beat the egg whites until foamy with salt and cream of tartar. Gradually add the remaining one-half cup of sugar and whip until stiff. Fold into the white custard. Pour over the chocolate custard in the glasses and cover. Chill until firm. Garnish with grated chocolate.