A Custard Tart or Flan (Flan a la Creme)

Ingredients

• 1 pt. milk
• 1 table-sp. cornflour or potato flour
• 1 or 2 table-sps. sugar
• 3 yolks and 1 white of egg
• Flavouring
• Short crust or corn-flour pastry

Method

1. 1

   Heat milk, mix cornflour with some milk, and add to hot milk.

2. 2

   Stir until boiling.

3. 3

   Mix yolks and sugar, then combine with milk mixture.

4. 4

   Flavour and cool.

5. 5

   Fill unbaked pastry with custard and bake until set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 575. The excerpt below is the record exactly as published.

Short crust or cornflour pastry. First prepare the apple mixture for filling the flan. Reserve one good apple to use afterwards, and peel and slice the remainder very thinly. Put them into a saucepan with the butter, sugar, and grated lemon rind, and cook them over the fire until reduced to a pulp, stirring frequently with a wooden spoon. Then turn the mixture on to a plate to cool. Make a flan or open tart with short crust or cornflour pastry as directed above. It should be 6 or 7 inches in diameter for the above amount of mixture, and the mixture is put 0 Apple Flan into it before it is baked. Prick the pastry, sprinkle in the cake-crumbs, and fill three parts full with the apple pulp or marmalade. Now take the uncooked apple, peel it, cut it in quarters, remove the core and slice the pieces evenly and rather thinly. Arrange these slices in a circle round and round the top of the tart, placing them one leaning on the other and covering the apple marmalade entirely. Bake in a good oven until the pastry is nicely browned and well cooked. 'When ready, remove the tart from the oven and allow it to stand a few minutes, then remove the ring, and serve the tart on a plate with a dish paper under it. Note. — Small apple tartlets may be prepared in the same way as the above. Time to bake, \ hour. Sufficient for 4 or 5 persons. Probable cost, 10(7. to Is. 1538. Flan of Apricots (Flan d’Abricots) Tinned apricots. Short crust or cornflour Sugar. 2 or 3 whites of eggs. pastry. Cherries and angelica. Make a flan with pastry as directed on p. 358, and bake it before the filling is put in. When ready, fill the case with tinned apricots which have been well drained from their syrup and dredge them with castor sugar. Whip up the whites of eggs to a very stiff froth and mix into them 3 table-spoonfuls of finely sifted sugar. Pile this meringue on the top of the apricots, decorate with small pieces of cherry and angelica, dredge with sugar and place the tart in a very moderate oven until the meringue is dry and lightly browned. This may be served hot or cold. Note. — To make a flan of fresh apricots, see Flan of Greengages. 1539. Cocoanut Tart or Flan 2 oz. desiccated cocoa- nut. 2 eggs. \ pt. milk. 1 table-sp. cornflour. A few drops vanilla. 1 table-sp. sugar. 2 table-sps. jam. A flan or open tart of pastry. Make a flan or open tart of short crust as directed in on p. 358, and bake it before filling. It should be 6 or 7 inches in diameter. Put the yolks of the two eggs into a basin with the sugar, and cream them together with a wooden spoon. Heat the milk (except 2 table-spoonfuls) and pour it slowly on to the yolks of eggs, stirring all the time. Return this to the saucepan, and add the cornflour broken with the remainder of the cold milk. Stir until well thickened, and then remove from the fire. Add the cocoanut, vanilla essence, and the whites of the two eggs beaten to a stiff froth. Put the jam at the bottom of the pastry case and the mixture on the top. Return to the oven for a few minutes, until nicely browned on the top. Sprinkle with sugar, remove the ring and serve the tart either hot or cold. Sufficient for 4 or 5 persons. Probable cost, 10(7. 1540. A Custard Tart or Flan (Flan a la Creme) 1 pt. milk. 1 table-sp. cornflour or potato flour. 1 or 2 table-sps. sugar. 3 yolks and 1 white of egg. Flavouring

Cook this with the app: pantry check, scaling, and the assistant.