Farina Custard with Meringue

Ingredients

• Two cups milk
• four tablespoons farina
• three eggs
• seven tablespoons sugar
• two tablespoons brandy

Method

1. 1

   Put the milk in a saucepan on the stove, add the farina, stir until it becomes thick, let cook slowly (stirring all the time) — about five minutes.

2. 2

   In the meantime, stir the yolks to a souffle with four tablespoons sugar, flavor with the brandy, add a pinch of salt, then the yolks, and sugar — carefully; let come to a boil.

3. 3

   Pour it into the souffle dish.

4. 4

   Beat the whites of the eggs to a stiff meringue, sweeten with three tablespoons sugar, arrange on the top, put in hot water in the oven — uncovered — until the meringue becomes golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

Farina Custard with Meringue Meringue au Flan a la Farine Two cups milk, four tablespoons farina, three eggs, seven table¬ spoons sugar, two tablespoons brandy

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