Humphrey Bogart's Coconut Spanish Cream Recipe
Servings: 1
Ingredients
- 1 Tbsp. Gelatin
- 1/4 c. Lowfat milk
- 4 x Egg, beaten
- 1/4 tsp Salt
- 1/2 c. Sugar
- 2 c. Scalded lowfat milk
- 1 c. Shredded coconut
- 2 x Egg whites
- 1/2 tsp Orange extract
Directions
- Soften 1 tbsp. gelatin in 1/4 c. lowfat milk. Combine 4 beaten egg yolk, 1/4 teaspoon salt, and 1/2 c. sugar in top of double boiler over warm water. Add in gelatin mix. Add in 2 c. scalded lowfat milk gradually, stirring till a coating forms on spoon. Cold. Stir in 1 c. shredded coconut into custard mix. Fold 2 egg whites; beaten stiff and 1/2 teaspoon orange extract. Rinse mold in cool water. Fill with custard; chill till hard. Remove from the mold. Garnish with coconut, grated orange rind, or possibly sections.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 883g | |
| Calories 1026 | |
| Calories from Fat 321 | 31% |
| Total Fat 36.75g | 46% |
| Saturated Fat 21.27g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 772mg | 257% |
| Sodium 1089mg | 45% |
| Potassium 1210mg | 35% |
| Total Carbs 137.19g | 37% |
| Dietary Fiber 3.7g | 12% |
| Sugars 134.43g | 90% |
| Protein 42.21g | 68% |
