“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”
“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.” – Adam Rogers
Fantastic coconut flavor…but the texture needs some improvement.
1 cup sugar
1 cup water
2 large sticks cinnamon
1/4 pound grated cocoanut
1 quart milk
3 egg yolks, well beaten
3/4 cups cold milk
Boil sugar, water and cinnamon together for 10 minutes. Remove cinnamon, add coconut and cook until the coconut absorbs all of the syrup and is dry. Bring the quart of milk to a boil in a deep saucepan, add coconut and cook mixture for an hour, stirring occasionally to prevent sticking. Mix beaten eggs with cold milk, add to pudding and continue cooking slowly, stirring constantly, until thick, about 15 minutes. Pour into buttered platter and chill before serving. This pudding will keep a long time in a cool place. Serves 6. A nice variation for Cocada is to use 1 cup chopped walnuts instead of coconut.
*Lisa’s notes – I used 3 cinnamon sticks during the boiling process, coconut milk instead of cow milk, and added a teaspoon of vanilla. The flavor for this pudding is fantastic!
However; the chewieness (from the coconut) didn’t work. I like a velvety, smooth, melt-in-your mouth texture. Because the coconut and cinnamon/sugar water were very coarse, Blending it in the blender helped…some.
The coconut milk did not set up like dairy, so I used tapioca and chia seeds as thickeners.
In this case, I think the encaustic (hot wax) art piece that I created with this recipe turned out better than the real thing. The taste was great but the texture needs more experimentation.
Recipe from ‘Life at Home in Mexico’ cookbook 1944.