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.