"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Baked Coconut Custard, by Jean DeSchane, is from Fabulous Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 1/2 c. sugar 1/4 tsp. salt 1 qt. scalding hot milk 1 tsp. vanilla 1 c. shredded coconut
Beat eggs slightly in large mixing bowl. Add sugar and salt. Pour scalding milk slowly into egg stirring until sugar dissolves. Add vanilla and coconut. Pour into 2 quart dish. Put dish in pan of shallow water. Bake at 325 degrees for 30 minutes or until knife comes out clean. Serve very cold.
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