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Cafe Parfait

  • 1 cup milk
  • 1/4 cup Mocha Coffee
  • Yolks 3 eggs
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 3 cups thin cream
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 30 minutes; cool, strain through double cheese cloth, add remaining cream, and freeze. Line a mold, 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.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min

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