Coconut Custard

Ingredients

• one quart of milk
• three tablespoonfuls of corn flour
• one-quarter of a pound of butter
• the yolks and whites of six eggs
• three-quarters of a pound of sugar
• the grated pulp of one cocoanut
• Line a dish or dishes with pie pastry

Method

1. 1

   Boil the milk, add corn flour blended in water, then stir in butter.

2. 2

   Let cool.

3. 3

   Beat yolks and whites of eggs separately.

4. 4

   Mix yolks with sugar and coconut, then add to milk with egg whites.

5. 5

   Fill pastry and bake.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 159. The excerpt below is the record exactly as published.

oooanut Custard Boll one quart of milk, and at the boiling-point add three tablespoonf uls of corn flour, blended in a little water. Remove the saucepan from the fire and stir in one-quarter of a pound of butter. Let it stand nntil perfectlj cold. Beat np sepa- rately the yolks and whites of six eggs until very light. To the beaten yolks add three-quarters of a pound of sugar and the grated pulp of one cocoanut. Put this mixture into the milk with the whites of the eggs. Line a dish or dishes with pie pastry

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