Custard (Flan) a la St. James

Ingredients

• Three eggs
• six tablespoons sugar
• two tablespoons brandy
• six tablespoons milk
• two tablespoons cream
• three tablespoons chopped maraschino cherries

Method

1. 1

   Separate the whites and the yolks of the eggs.

2. 2

   Add to each three tablespoons sugar, one tablespoon brandy, three tablespoons milk, and one tablespoon cream; mix well.

3. 3

   Butter large timbale cups, put about a half inch of the white mixture in the bottom of each, stand them in hot water in oven until settled, then put a layer of the chopped cherries on top, then a layer of the yolk mixture; put in oven again; put alternately a layer of the cherries, then white mixture then yolk mixture until full — putting it in the oven after each addition of the mixture to settle; leave stand until cold.

4. 4

   Dip in hot water, turn out on a paper doily.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 545. The excerpt below is the record exactly as published.

Custard (Flan) a la St. James Three eggs, six tablespoons sugar, two tablespoons brandy, six tablespoons mdk, two tablespoons cream, three tablespoons chopped maraschino cherries

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