Cocoa-nut Frost on Custard

Ingredients

• 1 pint of milk
• a little rose-water
• Jib. of white powdered sugar
• four eggs
• Cocoa-nut
• some powdered sugar

Method

1. 1

   Pare a Cocoa-nut and steep it in cold water.

2. 2

   Blanch and pound almonds with rose-water.

3. 3

   Boil milk, stir in sugar, then add almond paste.

4. 4

   Beat eggs, mix with the milk mixture, and boil gently until thick.

5. 5

   Cool and pour into a dish.

6. 6

   Grate the Cocoa-nut, heap over custard, sift powdered sugar on top, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 407. The excerpt below is the record exactly as published.

Cocoa-nut Frost on Custard.— Pare a Cocoa-nut, and let it steep in cold water for some time. Blanch Jib. of sweet almonds and pound them in a mortar with a little rose-water to prevent their oiling. Put 1 pint of milk over the fire, let it boil up, and then stir in Jib. of white powdered sugar ; when this is melted, add the almond paste. Beat up four eggs till they are quite light, and when the almond paste has boiled for three minutes in the milk, pour it on the eggs by degrees, and mix them well together. Put the mixture over the fire, and boil it gently till pretty thick ; then let it cool, and when quite cold, pour it into a deep glass dish. Take the Cocoa- nut from the water,, dry it, grate it, and then heap it high over the custard. Sift some powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.