| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hawaiian |
Dessert |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Milk |
| 1/2 |
c |
Strong Hawaiian Kona Coffee |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
1. Add the Kona coffee (or heaping teaspoon of instant coffee) to the milk
and scald. Stir occasionally.
2. Beat eggs until lemon colored. Slowly add sugar and salt. Beat until
blended. Add coffee-milk gradually to eggs-sugar and mix well. Pour into 8
large cups, such as tea cups.
3. Set the cups in a pan of hot water and bake in 350F oven for about half
an hour or until custard is firm. Remove cups from pan, cool, and then
chill in the refrigerator. Serve cold with or without whipped cream. Posted
to The Gourmet Connection Recipe Page Newsletter 13 Apr 97 by Robin E
Ohearn <ohearre@MAIL.AUBURN.EDU> on Apr 17, 1997
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