¹⁄₂ lb. grated fresh cocoanut
¹⁄₄ lb. powdered sugar
1 table-spoon rose-water
Milk
¹⁄₂ pint cream
¹⁄₂ tea-spoon powdered cinnamon
2 yolks
4 whites
If there is not half a pint of cocoanut milk, add to it cold milk until there is that amount. Into this stir the sugar and rose-water. Stir in the cream and well-beaten yolks. Beat the whites to a very stiff froth, and add them alternately with the grated cocoanut and cinnamon. Bake in cups set in hot water in a moderate oven.
Coffee Custard
Make as for chocolate custard, flavouring with a coffee-cup of good strong coffee instead of chocolate, and adding another yolk.
*Crème Brûlée
1 pint cream
4 yolks
Scald the cream. Pour it slowly over the well-beaten yolks. Put the cream in a double-boiler and stir until it thickens, but do not let it boil. Pour into a shallow dish.
When it is cold sift powdered sugar thickly over it. Set in a very slow oven for quarter of an hour. Take it out. Brown the sugar with a salamander. Serve cold.
*Crème Renversée
1³⁄₄ pints milk
6 yolks
3 whites
6 table-spoons powdered sugar
1 tea-spoon vanilla