Café Parfait
Ingredients
- 1 cup milk
- ¼ cup Mocha coffee
- Yolks 3 eggs
- ⅛ teaspoon salt
- 1 cup sugar
- 3 cups thin cream
Steps
- Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze. Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
More recipes with milk, coffee, eggs or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.