Cocoanut Blanc Mange

Ingredients

• 1/4 cup Cornstarch
• 1/4 cup Granulated Sugar
• 1/2 teaspoon Salt
• 2 tablespoons Cold Water
• 2 cups Whole Milk
• 2/3 cup Shredded Coconut
• 2 large Egg Whites
• 1/2 teaspoon Vanilla Extract
• 2 Egg Yolks
• 1/3 cup Granulated Sugar
• 1/8 teaspoon Salt
• 1 tablespoon All-Purpose Flour
• 2 cups Whole Milk
• 1 teaspoon Vanilla Extract
• 1/4 cup Candied Cherries, Preserved Pineapple, or Nuts (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, whisk together the cornstarch, sugar, and salt with the cold water until smooth.
2. 2Gradually add the milk to the cornstarch mixture, stirring constantly to prevent lumps. Cook in a double boiler for 20 minutes, stirring occasionally, or over medium heat for 10 minutes, stirring constantly, until the mixture thickens.
3. 3Remove from heat and let cool slightly. Stir in the shredded coconut and the stiffly beaten egg whites. Add the vanilla extract.
4. 4If desired, add 1/4 cup of nuts, candied cherries, or preserved pineapple.
5. 5Pour the mixture into molds that have been wet with cold water. Chill in the refrigerator until set. Serve with custard sauce made from the egg yolks.
6. 6In a double boiler, beat the egg yolks. Slowly add the sugar and the flour, well blended, the salt, and the milk. Cook in a double boiler until thick enough to coat a silver spoon. Add the vanilla extract and serve cold.