Side Pannel
Humphrey Bogart's Coconut Spanish Cream
Humphrey Bogart's Coconut Spanish Cream
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
