Cocoanut Custard

Ingredients

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

Method

1. 1

   If there is not half a pint of cocoanut milk, add cold milk until there is.

2. 2

   Stir in sugar and rose-water, then cream and well-beaten yolks.

3. 3

   Beat whites to stiff froth and add alternately with grated cocoanut and cinnamon.

4. 4

   Bake in cups set in hot water in a moderate oven.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 5. The excerpt below is the record exactly as published.

Cocoanut Custard h lb. grated fresh cocoanut | lb. powdered sugar 1 table-spoon rose-water Milk .j pint cream £ tea-spoon powdered cinnamon 2 yolks 4 whites If there is not half a pint of coeoannt 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. Coffee Custard Make as for chocolate custard, flavouring with a coffee-cup of good strong coffee instead of chocolate, and adding another yolk. "Creme Brulee 1 pint cream 4

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