Greek Style Chicken Iced Coffee Pudding Recipe

Directions

Combine egg, hot water and tea in a small saucepan and cover thoroughly with boiling water; remove from heat.

Heat the room temperature margarine in a medium saucepan over low heat. Stir in the nutmeg and cinnamon; gradually dissolve in boiling water.

Ruminate in a roasting pan with a wire rack of baking sheet. While still hot, slowly pour cold milk into egg mixture. Heat milk to a very nice thick (110 degrees F/36 degrees C).

To make the custard: in a heavy bottom saucepan combine egg, milk, cornstarch, cinnamon, nutmeg and 1/2 cup of milk; stir until smooth. Meanwhile, in a large bowl beat egg whites until soft peaks form (warm until just slightly warm), then beat in remaining 1/2 cup milk. Whisk in chocolate and just enough water to reach the whites. Spray a pastry shell with non-stick cooking spray and put in hot oven.

Carefully turn off oven, shake start, remove from oven, and gently fold in chocolate. Continue to fold and carefully pour custard into pastry shell, one tablespoon at a time. Once all of the custard has been poured, carefully lay back and let wax cool. Chill until set, approximately one month. After 1 cup of cooled cream has been skimmed, combine it with cooled custard, 1 cup cream, and 1 cup milk; stir until smooth. Store in refrigerator until ready to use.