Humphrey Bogart s Coconut Spanish Cream Recipe

Free Recipe Humphrey Bogart s Coconut Spanish Cream

Recipe Type: D Recipes

Recipe Preparation: boil

Cooking Ingredients for Humphrey Bogart s Coconut Spanish Cream Recipe

1 tb Gelatin
1/4 c Milk
4 Egg, beaten
1/4 ts Salt
1/2 c Sugar
2 c Scalded milk
1 c Shredded coconut
2 Egg whites
1/2 ts Orange extract

Humphrey Bogart s Coconut Spanish Cream Preparation

Soften 1 tbsp. gelatin in 1/4 cup milk. Combine 4 beaten egg yolk, 1/4 tsp. salt, and 1/2 cup sugar in top of double boiler over hot water. Add gelatin mixture. Add 2 cups scalded milk gradually, stirring until a coating forms on spoon. Cool. Stir in 1 cup shredded coconut into custard mixture. Fold 2 egg whites; beaten stiff and 1/2 tsp. orange extract. Rinse mold in cold water. Fill with custard; refrigerate until firm. Remove from the mold. Garnish with coconut, grated orange rind, or sections.

Cooking Temperature:

Recipe Serves: 1

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