Cream Flawn

Ingredients

• four eggs
• 4 table-spoonfuls of flour
• the same quantity of sugar
• 1 pint of milk
• a lump of butter
• 2 table-spoonfuls of finely-chopped almonds
• a small pinch of salt
• 3oz. of butter
• 1 table-spoonful of lemon sugar

Method

1. 1

   Mix eggs, flour, and sugar, then add milk through a sieve.

2. 2

   Stir in butter and almonds, heat until thick, then add remaining butter and lemon sugar.

3. 3

   Pour into a buttered flawn-mould and bake for half an hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 543. The excerpt below is the record exactly as published.

table-spoonfuls of flour into a saucepan with 2 table-spoonfuls of caster sugar, then break in two eggs and beat all well. Stir in gradually 1 pint of boiling milk, place the saucepan over a moderate fire, and continue stirring the mixture until thick, but it must not boil or the eggs will curdle. Flavour the Cream to taste with any kind of essence, leave it until cold, when it will be ready for use. It is generally used for filling confectionery or cakes. Cream Flawn. — (1) Put four eggs into a basin with 4 table- spoonfuls of flour and the same quantity of sugar, mix well, and pour in 1 pint of milk ; strain this through a sieve into a saucepan, adding a lump of butter, 2 table-spoonfuls of finely- chopped almonds, and a small pinch of salt. Place it over the fire and stir until it becomes thick. Let it boil for a few minutes, then remove from the fire and add 3oz. of butter and 1 table-spoonful of lemon sugar

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