Macaroon Custard

Flan de Macarons

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 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

Method

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.