Humphrey bogart's coconut spanish cream

Yield: 1 Servings

Measure Ingredient
1 tablespoon Gelatin
¼ cup Milk
4 \N Egg, beaten
¼ teaspoon Salt
½ cup Sugar
2 cups Scalded milk
1 cup Shredded coconut
2 \N Egg whites
½ teaspoon Orange extract

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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