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Easy
This dessert, which I suspect comes to us from France, is not one of which I am terribly fond. This notwithstanding, let me describe it to you in case you do not have a better one in your repertoire and you have some egg whites on hand.
Dissolve the flour in the water, whisking well, then pour into a saucepan and add the remaining ingredients. Mix thoroughly and put on the fire, stirring constantly with a wooden spoon as if you were preparing a custard. When the mixture has thickened, pass it through a strainer, if necessary, then pour half of it into a bowl and cover with ladyfingers or sponge cake; then pour in the remaining