Tante Becks Macaroon Coconut Custard |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe goes back to before I was born! I have made some changes for todays cook, but it tastes the same as when I was a kid. It was from a handout from Public Health in NYC that she had. Ingredients:
24 coconut macaroons |
1 cup condensed milk |
1 cup evaporated milk |
1 3/4 cups water |
1 teaspoon coconut extract (or vanilla) |
2 teaspoons kahlua (optional) |
1/4 cup sugar |
2 tablespoons gelatin |
1/2 cup water |
4 eggs, lightly beaten |
1/2 teaspoon salt |
whipped cream |
toasted coconut flakes |
Directions:
1. Soften gelatin in 1/2 cup of water. Set aside.
2. Combine milks, 11/2 cups water, sugar, eggs, & salt.
3. Cook custard in a double boiler, stirring frequently until custard coats the spoon.
4. Add gelatin, Kaluha, & coconut extract.
5. Stir until smooth. Remove from the heat and cool, stirring occasionally.
6. Line a 2-qt. dish(I prefer glass) with the macaroons.
7. Cover with the custard. Chill until set.
8. Garnish with whipped cream and toasted coconut.
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