Coconut Custard

Ingredients

• One nut 
• One pint of milk
• Three eggs 
• Sugar 
• Butter
• Rind of one lemon
• Nutmeg

Directions

1. Take a bowl and mix the eggs and milk. 
2. Grate the nut into the bowl and mix.
3. Add some sugar, butter the size of a walnut, nutmeg, and the rind of the lemon.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Coconut Custard

Ingredients

• One nut 
• One pint of milk
• Three eggs 
• Sugar 
• Butter
• Rind of one lemon
• Nutmeg

Directions

1. Take a bowl and mix the eggs and milk. 
2. Grate the nut into the bowl and mix.
3. Add some sugar, butter the size of a walnut, nutmeg, and the rind of the lemon.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Apple Trifle

Ingredients

• Apples, when pulp, a thick layer at bottom of dish
• Rind of 1/2 a lemon
• Sugar
• 1/2 pint of milk
• sweet cream
• One egg
• whip cream

Directions

1. Cut and crush up the apples into a bottom dish.
2. In a separate bowl, grate the rind.
3. Add sugar, milk, egg, and mix.
4. Scald it over the fire, and stir it constantly; Do not let it boil
5. Add a little sugar and let it cool, if needed.
6. Lay it over the apples with a spoon.
7. Spread whip cream over top.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Apple Trifle

Ingredients

• Apples, when pulp, a thick layer at bottom of dish
• Rind of 1/2 a lemon
• Sugar
• 1/2 pint of milk
• sweet cream
• One egg
• whip cream

Directions

1. Cut and crush up the apples into a bottom dish.
2. In a separate bowl, grate the rind.
3. Add sugar, milk, egg, and mix.
4. Scald it over the fire, and stir it constantly; Do not let it boil
5. Add a little sugar and let it cool, if needed.
6. Lay it over the apples with a spoon.
7. Spread whip cream over top.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Vietnamese Shrimp Fried Rice

Ingredients

• 12 ounces of small shrimp (deveined and shelled)
• 4 cups of Jasmine rice
• 4 tablespoons of olive oil
• 4 eggs
• 3/4 cup of defrosted peas and carrot mix
• 1/2 sweet onion, diced
• 4 tablespoons of soy sauce
• 1 tablespoon minced garlic
• Garlic powder
• Onion powder
• Black pepper

Directions

1. Toss the shrimp with a pinch of garlic powder, onion powder, and black pepper.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium-high heat.
3. Sear the shrimp on both sides and and remove from pan. Set shrimp aside.
4. Heat 3 tablespoons of olive oil into the same large pan over medium-high heat.
5. Add the onions and garlic into the pan. Cook until fragrant.
6. Spread rice across the pan and allow it to fry. Gently turn the rice about every minute for 3 to 5 minutes. (Gently folding with a spatula will prevent the rice from getting soft/mushy.)
7. Add the peas and carrots into the pan once the rice is beginning to brown evenly.
8. Add a pinch of garlic powder, onion powder, and black pepper to the rice mixture and gently mix.
9. Add the shrimp back into the pan.
10. Push the mixture towards the perimeter of the pan, exposing the center of the pan. Crack the eggs and add them directly into the center of the pan.
11. Quickly scramble the eggs in the center and begin folding the rice and eggs together. The eggs are meant to bind the rice together, so make sure the eggs are mixed into the rice before the are fully cooked!
12. Add in the soy sauce and mix. Additional soy sauce can be added to taste.

Prepared by Marissa Nguyen
July 22, 2019

Vietnamese Shrimp Fried Rice

Ingredients

• 12 ounces of small shrimp (deveined and shelled)
• 4 cups of Jasmine rice
• 4 tablespoons of olive oil
• 4 eggs
• 3/4 cup of defrosted peas and carrot mix
• 1/2 sweet onion, diced
• 4 tablespoons of soy sauce
• 1 tablespoon minced garlic
• Garlic powder
• Onion powder
• Black pepper

Directions

1. Toss the shrimp with a pinch of garlic powder, onion powder, and black pepper.
2. Heat 1 tablespoon of olive oil in a large saute pan over medium-high heat.
3. Sear the shrimp on both sides and and remove from pan. Set shrimp aside.
4. Heat 3 tablespoons of olive oil into the same large pan over medium-high heat.
5. Add the onions and garlic into the pan. Cook until fragrant.
6. Spread rice across the pan and allow it to fry. Gently turn the rice about every minute for 3 to 5 minutes. (Gently folding with a spatula will prevent the rice from getting soft/mushy.)
7. Add the peas and carrots into the pan once the rice is beginning to brown evenly.
8. Add a pinch of garlic powder, onion powder, and black pepper to the rice mixture and gently mix.
9. Add the shrimp back into the pan.
10. Push the mixture towards the perimeter of the pan, exposing the center of the pan. Crack the eggs and add them directly into the center of the pan.
11. Quickly scramble the eggs in the center and begin folding the rice and eggs together. The eggs are meant to bind the rice together, so make sure the eggs are mixed into the rice before the are fully cooked!
12. Add in the soy sauce and mix. Additional soy sauce can be added to taste.

Prepared by Marissa Nguyen
July 22, 2019

Almond Pudding

Ingredients

• 1/2 lb. of almonds
• Spoonful of rose water
• Spoonful of cream 
• 1/2 lb. of sugar
• 7 eggs
• 1 nutmeg

Directions

1. Blanch the almonds until smooth in a mortar.
2. In a separate bowl mix the rose water, cream, sugar, eggs, and nutmeg. 
3. Combine with the almonds
4. Bake it carefully at a moderate temperature.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019