Mocha Macaroon Custard

• 3 eggs, separated
• 1 egg yolk
• 1/2 cup sugar
• 1 1/2 cups milk, scalded
• 1/2 cup strong coffee
• 1 teaspoon vanilla extract
• 1/4 cup plus 1 tablespoon coconut macaroon crumbs
• 1 1/2 tablespoons sugar
• 1/4 cup whipping cream, whipped
• 1/4 teaspoon vanilla extract
• Additional macaroon crumbs

1. Set 1 egg white aside in a small mixing bowl.
2. Combine remaining egg whites and yolks in a medium mixing bowl. Add 1/2 cup sugar to egg mixture; beat until well blended. Stir in scalded milk, coffee, 1 teaspoon vanilla, and 1/4 cup plus 1 tablespoon macaroon crumbs.
3. Pour mixture into a lightly greased 1-quart casserole. Place in an 8-inch square baking pan; add warm water to a depth of 1 inch. Bake at 300u0b0 for 1 hour and 10 minutes or until a knife inserted halfway between center and edge comes out clean. Remove casserole from water immediately; cool to room temperature. Chill thoroughly.
4. Beat reserved egg white (at room temperature) until foamy. Gradually add 1 1/2 tablespoons sugar, beating until stiff peaks form. Fold in whipped cream and 1/4 teaspoon vanilla. Spread over top of custard. Sprinkle additional macaroon crumbs over top. Spoon custard into individual serving bowls; serve immediately.

eggs, egg yolk, sugar, milk, coffee, vanilla, coconut macaroon, sugar, whipping cream, vanilla, crumbs

Taken from www.myrecipes.com/recipe/mocha-macaroon-custard (may not work)