4526 Flan de Cerises Meringué

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line a buttered flan ring with good Short Paste; prick the bottom and fill with stoned cherries as for an ordinary flan. Cover with uncooked egg custard mixture and bake in the usual manner.

When cooked, allow to cool then cover the top with ordinary meringue; decorate by piping with meringue and replace in the oven to dry and colour the meringue.