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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 eggs, separated |
1 egg yolk |
1/2 cup sugar |
1 1/2 cups milk, scalded |
1/2 cup strong coffee |
1 teaspoon vanilla extract |
1/4 cup plus 1 tablespoon coconut macaroon crumbs |
1 1/2 tablespoons sugar |
1/4 cup whipping cream, whipped |
1/4 teaspoon vanilla extract |
additional macaroon crumbs |
Directions:
1. Set 1 egg white aside in a small mixing bowl.
2. Combine remaining egg whites and yolks in a medium mixing bowl. Add 1/2 cup sugar to egg mixture; beat until well blended. Stir in scalded milk, coffee, 1 teaspoon vanilla, and 1/4 cup plus 1 tablespoon macaroon crumbs.
3. Pour mixture into a lightly greased 1-quart casserole. Place in an 8-inch square baking pan; add warm water to a depth of 1 inch. Bake at 300° for 1 hour and 10 minutes or until a knife inserted halfway between center and edge comes out clean. Remove casserole from water immediately; cool to room temperature. Chill thoroughly.
4. Beat reserved egg white (at room temperature) until foamy. Gradually add 1 1/2 tablespoons sugar, beating until stiff peaks form. Fold in whipped cream and 1/4 teaspoon vanilla. Spread over top of custard. Sprinkle additional macaroon crumbs over top. Spoon custard into individual serving bowls; serve immediately.
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