Cocoanut Custard

Ingredients

• One quart milk
• yolks of 4 eggs
• 6 tablespoons of sugar
• 2 tablespoons corn-starch
• 1 teaspoon vanilla flavoring

Method

1. 1

   Put milk, sugar, and eggs on the stove in a double boiler; when milk simmers, add cornstarch dissolved in cold milk; boil for 3 minutes.

2. 2

   When cool, add flavoring and cover with grated cocoanut.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 303. The excerpt below is the record exactly as published.

3 tablespoons of sugar, ^ saltspoon salt, and beat well; add the boiling milk slowly, set it in a double boiler and cook till thick; when jpartly cool stir in ^ teas^Doon of vanilla or any other flavor- ing preferred. One half teaspoon of corn=starch dissolved in a little cold water and boiled with the milk will prevent the custard from curdling which it is sometimes apt to do. A meringue can be made of the whites and spread over the top when cool, if desired. For a chocolate custard add |- square of chocolate, melted. For cocoanut add | cup grated cocoanut. Lemon or orange jelly can be cut in cubes and added if desired for variety, or canned or candied fruits, can be added. CORN=STARCH CUSTARD — Beat together the yolks of 3 eggs, 1 cup sugar and 1 teaspoon corn^starch; add 2 cups boiling milk, let boil 10 minutes, add 1 teaspoon butter, and when cooled a little, ^ tea- spoon of any flavoring extract liked best. NUTMEG. SESSEETS 413 ALMOND CUSTARDS.— Make a boiled custard with 1 pint of milk, the yolks of 4 eggs, 4 tablesx)oons of sugar, and 1 saltspoon of salt. When cold, add -| cup of finely chox3ped almonds and 1 tea- spoon of vanilla. Serve in glasses with whipped cream sprinkled with finely = shredded almonds. APPLE CUSTARD. — Take 1 pint stewed apples, sweetened and cooled; 1 pint sweet milk, 4 eggs, well beaten. Mix the apple, milk and eggs, put in the baking=dish, grate a little nutmeg over the top, and bake ^ hour. ARROWROOT CUSTARD — Two cups of boiling milk, 3 heaping teaspoons arrowroot wet with a little cold milk, 2 tablespoons of sugar beaten with 1 egg. Mix the paste with the boiling milk, stirring briskly; take from the fire, stir in the egg and sugar, and boil 2 min- utes ; flavor to taste and add a pinch of salt. This is very light and delicate, and suitable for invalids. BANANA CUSTARD. — Make a plain boiled custard, and when cool, pour it over bananas cut in thin slices. FRUIT CUSTARDS — Make the same as banana custard, using any kind of fruit desired, either fresh or canned. BENGAL CUSTARD — Take 1 quart of milk, 3 tablespoons of rice flour, 3 welhbeaten eggs, 3 tablespoons of sugar, or more if liked. Scald the milk in a double boiler, beat the eggs, rice flour, and sugar together, and flavor with nutmeg or vanilla. Bake or steam in cus- tard=cups. If baked, place the cups in a dripping=pan of hot water and the cups will not be discolored. SOFT CARAMEL CUSTARD— Take 1 quart of milk, | cup of sugar, 6 eggs, ^ teaspoon of salt. Put the milk on to boil, reserv- ing a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying-jDan until it becomes liquid and just be- gins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. CHOCOLATE CUSTARD.— Use i lb. Baker's prepared cocoa to 1 quart of milk. Mix the milk and scraped chocolate to a thick paste; boil 15 minutes; while warm stir in 3 tablespoons sugar, and set it away to cool. Beat 8 eggs well, and stir into this mixture. Bake in cups. It may be served with a macaroon on top of each. COCOANUT CUSTARD — One quart milk, yolks of 4 eggs, 6 ta- blespoons of sugar, 2 tablespoons corn==starc

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