vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Soft Custard (Flan mou, bouilli)
From The Swedish, French, American cook book, 1918
Serves 1
Serve hot or cold.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
799Calories
35 gProtein
82 gCarbs
30 gFat
Full nutrition (35 nutrients)
Calories799 kcal
Protein35 g
Carbohydrates82 g
Fiber0.1 g
Sugars74 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium400 mg
Potassium940 mg
Calcium684 mg
Iron2.7 mg
Magnesium76 mg
Phosphorus792 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Alcohol9.3 g
Water563 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 546. The excerpt below is the record exactly as published.
one tablespoon cornstarch, two tablespoons brandy. How to Make It. Put one and a half cups milk on stove, add the cocoanut, thicken with the cornstarch dissolved in half cup milk. Stir the yolks and sugar to a souffle; beat well; add brandy. Thicken the milk; put into a souffle dish. Beat whites of the eggs to a meringue, sprinkle cocoanut on the top. Bake in oven, in hot water, until golden brown. Boiled Soft Custard ( Flan mou, bouilli) Two cups milk, three eggs, four tablespoons sugar, one table¬ spoon cornstarch, a pinch of salt, two tablespoons brandy
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