Recipe - Humphrey Bogarts Coconut Spanish Cream

1 tablespoon Gelatin
One fourth cup Milk
4 Egg, beaten
One fourth teaspoon Salt
One half cup Sugar
2 cup Scalded milk
1 cup Shredded coconut
2 Egg whites
One half teaspoon Orange extract

Soften 1 tbsp. gelatin in One fourth cup milk. Combine 4 beaten egg yolk,
One fourth tsp. salt, and One half cup sugar in top of double boiler over hot
water. Add gelatin mixture. Add 2 cups scalded milk gradually,
stirring until a coating forms on spoon. Cool. Stir in 1 cup shredded
coconut into custard mixture. Fold 2 egg whites; beaten stiff and 1/2
tsp. orange extract. Rinse mold in cold water. Fill with custard;
refrigerate until firm. Remove from the mold. Garnish with coconut,
grated orange rind, or sections.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip