• Prep Time:
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  • Serves: 1 Servings

Humphrey Bogart's Coconut Spanish Cream

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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


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.

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