The Times Picayune Publishing Company

Macaroon Custard

Flan de Macarons

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
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 Tab

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