Cocoanut Custard

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

¹⁄₂ lb. grated fresh cocoanut
¹⁄₄ lb. powdered sugar ↝ Sugars, powdered [Sweets]
1 table-spoon rose-water ↝ Water, tap [Tap water]
Milk ↝ Milk, NFS [Milk, reduced fat]
¹⁄₂ pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
¹⁄₂ tea-spoon powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]
2 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
4 whites ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]

Instructions (5)

If there is not half a pint of cocoanut milk, add to it cold milk until there is that amount.
Into this stir the sugar and rose-water.
Stir in the cream and well-beaten yolks.
Beat the whites to a very stiff froth, and add them alternately with the grated cocoanut and cinnamon.
Bake in cups set in hot water in a moderate oven.

Original Text

*Cocoanut Custard

¹⁄₂ lb. grated fresh cocoanut ¹⁄₄ lb. powdered sugar 1 table-spoon rose-water Milk ¹⁄₂ pint cream ¹⁄₂ tea-spoon powdered cinnamon 2 yolks 4 whites

If there is not half a pint of cocoanut milk, add to it cold milk until there is that amount. Into this stir the sugar and rose-water. Stir in the cream and well-beaten yolks. Beat the whites to a very stiff froth, and add them alternately with the grated cocoanut and cinnamon. Bake in cups set in hot water in a moderate oven.

Notes

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