HUMPHREY BOGART’S COCONUT SPANISH CREAM
“Your guest may like it so much, they’ll come back for more. You’ll hear them clamour, “Make it again, Sam.” — Frank Decaro
1 ( 15 mL) tablespoon unflavoured gelatin ¼ cup ( 60 mL) milk 4 egg yolks, beaten ¼ teaspoon ( 1 mL) salt ½ cup ( 125 mL) sugar 2 cups ( 500 mL) scalded milk 1 cup ( 250 mL) shredded coconut, plus additional for garnish 2 egg whites, beaten stiff ½ teaspoon ( 2 mL) orange extract Orange segments Soften gelatin in ¼ cup ( 60 mL) milk. Stir beaten yolks, salt and sugar in the top of a double boiler over hot water. Add gelatin. Add scalded milk gradually, stirring until the mixture coats the back of a spoon. Cool. When completely cool, stir in coconut. Fold beaten egg whites and extract into custard. Pour into mould and refrigerate until firm. Unmould and serve garnished with coconut and orange segments.
Makes 6 servings