B4U Recipes - Tante Becks Macaroon Coconut Custard

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Tante Becks Macaroon Coconut Custard

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
toasted coconut flakes

Directions ::..

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.

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.