Hey Amy!

I love finding older recipes in my collection of 50′s, 60′s and 70′s cookbooks that are unique and full of flavor.  This one from a 1960′s Gourmet cookbook collection is both things.  It’s flavor is unique and light.  Each bite packs a punch.  It’s a perfect dessert after a heavy meal, such as Thanksgiving.  You can combine the coffee, dessert and after dinner drink all in one!

Ingredients:

4 egg whites (save the yolks, you need them later)
pinch of salt
1/8 tsp. cream of tartar
1 c. + 6 Tbsp. Baker’s sugar
1 c. heavy cream
1/2 c. strong coffee (prepared, not beans nor grinds)
1/2 c. light rum
3 Tbsp. flour
1/2 Tbsp. cornstarch
5 egg yolks
2 Tbsp. dark rum

Preheat oven to 275.  Beat egg whites with a pinch of salt until they are foamy and add cream of tartar.  Beat in 1 c. of sugar, a Tbsp. at a time until meringue is stiff and glassy.  Spread some of the meringue on the bottom of a buttered 9 inch pie plate.  Using a pastry bag fitted with a decorative tube, pipe the meringue in a boarder around the pie plate, to make a shell.  Pipe small rosettes of meringue on a buttered baking sheet.  Bake the shell and rosettes for 50 minutes until the meringue is golden and firm.  Cool the shell.

In the top of a double boiler, combine heavy cream, coffee, light rum, remaining sugar, flour and cornstarch.  Bring the mixture to a boil, stirring constantly.  Cook until mixture thickens.  Beat egg yolks until they are lemon in shade.  Blend a little of the cream mixture with the egg yolks and stir the eggs slowly into the pan.  Cook the custard, stirring constantly for 3 minutes.  Add dark rum and stir custard over cracked ice until it is cool.  Pour filling into the shell and decorate with the meringue rosettes.  Enjoy!

Cracked ice is really ice cubes.  I put them in the bottom of the double boiler.  Fill it to the rim so the ice is cooling the contents of the top of double boiler.  Be patient, this part takes a minute.

xo–me

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