Cocoanut Spanish Cream Recipe
Cocoanut Spanish Cream Recipe
“About the only time I do any cooking is when it is necessary for me to get my own ham and eggs in the morning, but I do have a favorite recipe. It is for a dessert which is not heavy and is a very pleasant finish for most any dinner.” — Humphrey Bogart
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Servings
2
servings
Ingredients
- 1 1/2 cup milk
- 1 tablespoon gelatin
- 2 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup shredded cocoanut
- 1/2 teaspoon orange extract
- grated orange rind, to taste
- sections of orange free from membrane, for garnish
Directions
- Scald the milk and gelatin in top of a double boiler. Mix the egg yolks thoroughly with sugar and salt. Add the milk slowly — return to the double boiler and cook (stirring constantly) until a coating forms on the spoon. Strain at once into a bowl. Add the shredded cocoanut. Beat the egg whites until stiff, add the orange extract and the hot custard. Mix gently.
- Rinse a mold with cold water, turn the mixture into the mold and chill. Remove from the mold before serving and sprinkle with remainder of the cocoanut, mixed with a little grated orange rind. Garnish with sections of orange free from membrane.