Cocoanut Tart or Flan

Ingredients

• 2 oz. desiccated cocoa-nut
• 2 eggs
• 1 pt. milk
• 1 table-sp. cornflour
• 1 table-sp. sugar
• 2 table-sps. jam
• A flan or open tart of pastry

Method

1. 1

   Bake the pastry case.

2. 2

   Cream egg yolks with sugar, heat milk and mix with yolks.

3. 3

   Add cornflour and stir until thickened.

4. 4

   Mix in coconut and beaten egg whites.

5. 5

   Layer jam in pastry case, pour mixture on top, and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 576. The excerpt below is the record exactly as published.

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

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