Cocoa-nut Custard Pie. ✠
- 1 lb. cocoa-nut, grated.
- ½ lb. powdered sugar.
- 1 quart milk, unskimmed.
- 6 eggs beaten to a froth.
- 1 teaspoonful nutmeg.
- 2 teaspoonfuls vanilla or rose-water.
Boil the milk, take it from the fire, and whip in gradually the beaten eggs. When nearly cold, season; add the cocoa-nut, and pour into paste-shells. Do not boil the egg and milk together. Bake twenty minutes.
Some put the custard quite raw into the pie-dishes, but the cocoa-nut is apt, in that case, to settle at the bottom.
You may, however, pour the raw mixture into cups, and bake by setting in a pan of boiling water, stirring well once, as they begin to warm. This is cocoa-nut cup-custard, and is much liked.
Chocolate Custard-Pie.
- 1 quarter-cake of Baker’s chocolate, grated.
- 1 pint boiling water.
- 6 eggs.
- 1 quart milk.
- ½ cup white sugar.
- 2 teaspoonfuls vanilla.
Dissolve the chocolate in a very little milk, stir into the boiling water, and boil three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season, and pour into shells of good paste. When the custard is “set”—but not more than half done—spread over it the whites, whipped to a froth, with two tablespoonfuls sugar.
You may bake these custards without paste, in a pudding-dish or cups set in boiling water.