71.   This process only takes a couple of minutes, and sometimes you will notice a little steam rising from the milk mixture.

72.   Using a whisk, combine the milk mixture with the dry ingredients.

73.   When the milk mixture is hot, add a little to the egg mixture and whisk.

74.   When the steeping time is up, return the milk mixture to scalding, stirring as it heats.

75.   While cooking milk mixture, melt chocolate in a mixing bowl over simmering water.

76.   When the milk mixture is cool, beat the egg yolks in a bowl large enough to hold the milk mixture.

77.   While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them.

78.   Whisk egg mixture into remaining milk mixture until well combined and thickened.

79.   Work the spice-raisin mixture into milk mixture with spoon, then with hands until crumbs are moist.

80.   You want the sauce to become smooth and creamy, so continue stirring for a few minutes until the flour, butter, and milk mixture thickens.