Cocoanut Custard

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pint milk
  • ½ cup sugar
  • 3 eggs, separated
  • ½ cup cream
  • ½ cup powdered sugar
  • ¾ cup cocoanut


Heat milk with sugar, and when steaming add the yolks of the eggs beaten light, and a few grains of salt; remove from the fire, and while warm add cream. Beat until smooth and partly cool, pour into a serving dish, beat the whites of the eggs with the powdered sugar and cocoanut, spread upon the top of custard, and brown lightly in the oven.