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Humphrey Bogart's Coconut Spanish Cream

Yield: 1 Servings

Ingredients and directions for this 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

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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