| How To Cook: |
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1. Scald milk with single cream, and then add instant coffee and grated orange rind stir well and cool for 10 minutes.
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2. Meanwhile, slightly beat 4 eggs with 1 egg yolk and granulated sugar. (If using an electric mixer, set it at a low speed.)
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3. Now slowly add the coffee mixture, then vanilla essence, almond essence and salt; blend well.
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4. Strain through a fine strainer into 6 custard cups.
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5. Sprinkle with grated nutmeg, place the cups in a shallow baking tin and fill the tin with cold water up to ¾ inch from the top of cups.
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6. Bake in a slow oven (325°F) for 1 hour, or until a knife inserted in the center comes out clean. Cool, and then chill.
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7. Just before serving remove the custards from the cups, using a small spatula, and arrange upside-down on a serving dish.
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8. Sprinkle with chopped Brazil nuts.
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9. Beat 1 egg white quite stiffly then beat in guava jelly until stiff. Swirl this over the nuts.
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