Custard Cocoanut Pudding

Ingredients

• a quart of milk
• four eggs
• a cup of sugar
• Grate one cocoanut

Method

1. 1

   Beat sugar and eggs, stir in milk, then add cocoanut and flavoring.

2. 2

   Pour into a deep pan lined with paste and bake lightly.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 71. The excerpt below is the record exactly as published.

a quart of milk, four eggs and half a pound ot sugar; flavor this and bake lightly. PEINCE ALBEET^S PUDDING. Take one-half pounf of butter, one-half pound of grated bread crumbs, one-half pound of sugar, the juice of two lemons with the rinds grated in ; add six eggs well beaten, a glass of brandy and four tablespoonfuls of marmalade. Steam this pudding in a mould and serve with wine sauce. COCOANUT PUDDING OB PIES. Break a cocoanut and save the milk ; peel oflp the brown skin, then throw each pièce into cold water, and let it stay a few minutes to cool; take the pièces out, wipe dry and grate ; add their own weight of white sugar and half the weight of butter ; rub the butter and sugar to a eream, add five well-beaten eggs, and a cup of milk 178 LA OVIBINE CREOLE. last of ail, throw into the mixture the milk of the cocoa- nnt and the grated rind of a lemon. Bake in a pudding- dish, or make it into pies with a bottom crust. Oma- ment the top of the pies with f ancy twists of paste. GUSTABD OOOOANUT PUDDING. Grate one cocoanut ; take a quart of milk, four eggs, and a cup of sugar

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