Cocoanut Custard

• 1 pint milk
• ½ cup sugar
• 3 eggs, separated

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.