Cocoanut Spanish Cream Recipes

COCOANUT SPANISH CREAM RECIPE

Cocoanut Spanish Cream Recipe image

"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 Click here to see The Real Dead Celebrities Cookbook story.

Provided by Colman Andrews

Yield 2

Number Of Ingredients 9

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

Steps:

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.

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