Humphrey bogart's coconut spanish cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Gelatin |
| ¼ | cup | Milk |
| 4 | Egg, beaten | |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
| 2 | cups | Scalded milk |
| 1 | cup | Shredded coconut |
| 2 | Egg whites | |
| ½ | teaspoon | Orange extract |
Directions
Soften 1 tbsp. gelatin in ¼ cup milk. Combine 4 beaten egg yolk, ¼ tsp. salt, and ½ cup sugar in top of double boiler over hot water. Add gelatin mixture. Add 2 cups scalded milk gradually, stirring until a coating forms on spoon. Cool. Stir in 1 cup shredded coconut into custard mixture. Fold 2 egg whites; beaten stiff and ½ tsp. orange extract. Rinse mold in cold water. Fill with custard; refrigerate until firm. Remove from the mold. Garnish with coconut, grated orange rind, or sections.
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