How To Make French Coffee Custard
From Dainties by Sarah Tyson Rorer, 1912. Section 59 of 67.
3 eggs
1/2 cupful of strong coffee
1/2 pint of milk
1 teaspoonful of vanilla
1/2 cupful of sugar
Put the coffee and milk in a double boiler; beat the yolks of the eggs and the sugar together; add a little hot coffee and milk, then turn it back over the fire and stir until it is the thickness of good cream; take from the fire, and when cold, pour in a glass serving dish. Beat the whites of the eggs until fairly light; add three tablespoonfuls of sugar and beat until fine and dry. Heap them, by tablespoonfuls, on a tin pie dish that has been dipped in cold water; dust thickly with powdered sugar, and stand in the oven until lightly browned. Take from the fire, loosen carefully, and slide them on top of the custard. Serve cold.
Cocoa may be used in the place of coffee.