Macaroon Custard

Flan de Macarons

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Milk
  • The Yolks of 6 Eggs
  • ½ Tablespoonful of Butter
  • 3 Tablespoonfuls of Flour
  • ½ Cupful of Sugar
  • A Dozen Macaroons
  • A Tablespoonful of Orange Juice, or Extract of Orange
  • 2 Tablespoonfuls of Powdered White Sugar


Set the milk to boil. Blend the butter and the flour, and stir into the boiling Milk. Beat the yolks of the eggs with half a cup of sugar, very light, and add this to the Milk, stirring constantly for one minute, and take from the fire to cool. Add a tablespoonful of orange juice or Extract of Orange. When cool, crumble one dozen Macaroons over the top of the dish. Make a meringue with the whites of the eggs and two tablespoonfuls of powdered white sugar. Beat to a stiff froth, pile on the Custard, and set in the oven for a few minutes to brown. Serve very cold.