Flaked Rice Custard a la Europeenne

Ingredients

• Three cups milk
• two to three eggs
• half cup sugar
• one tablespoon brandy
• one cup flaked rice
• a pinch of salt

Method

No method was recorded for this recipe.

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.

one tablespoon brandy, three tablespoons milk, and one tablespoon cream; mix well. 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 AMERICAN COOK BOOK 373 stand until cold. Dip in hot water, turn out on a paper doily. Serve with whipped cream or custard sauce. 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. How to Make It. 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. 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. Pour it into the souffle dish. 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. 1 his pudding can be served hot or cold with fruit sauce. Baked Caramel Custard Flan au Caramel, cuit au four Put half cup sugar with four tablespoons water on stove, cook to a brown caramel. Butter timbale (or earthen) cups, pour caramel in each about half inch thick; leave to get cold. To three eggs take one and a half cups milk, four tablespoons sugar, flavor with brandy or vanilla, and a small pinch of salt. Fill the cups, put in oven to bake in hot water from fifteen to twenty minutes — according to heat of the oven. [If baked too much it gets watery. Try with a fork or a knife in the centre; the knife or fork comes out dry, the custard is ready.] Leave until cold. When ready to turn out, put in hot water ten minutes on the stove to loosen the caramel in the cups. Turn out on a platter. Serve with caramel around. Baked Chocolate Custard a la Hammond Flan au Chocolat, cuit au four, a la Hammond To three eggs take one and a half cups milk and four table¬ spoons sugar; flavor with brandy or vanilla and a pinch of salt. Mix all together. Butter large timbale (or earthen) cups, fill them, put in oven in hot water from fifteen to twenty minutes, and bake. Turn out, sprinkle heavily with grated chocolate. Serve hot or cold. 374 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Chocolate Custard ( Flan au Chocolat ) Yolks of two eggs, four tablespoons sugar, one tablespoon brandy, one and a half cups milk, three ounces chocolate, two tablespoons cornstarch. How to Make It. Stir yolks, sugar, and brandy to a souffle. Put one cup milk on stove; when it boils, thicken with the corn¬ starch dissolved in the other half cup milk; add the chocolate, then the eggs and sugar; stir well, on the stove. Butter timbale cups and fill, leave stand until cold. Turn out on a paper doily. Serve with whipped cream. Cocoanut Custard with Meringue Flan au Coco, a la Meringue Two cups milk, half cup cocoanut, three eggs, half cup sugar, 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. How to Make It. Put one and a half cups milk on stove, thicken with the cornstarch dissolved in the other half cup milk; add the yolks and sugar (stirred to a souffle), the pinch of salt, and the brandy. Put in souffle dish, cover with whites of the eggs beaten to a stiff meringue with three tablespoons sugar. Brown in oven. Serve hot or cold. Tapioca Custard ( Flan au Tapioca ) Half cup tapioca, three cups milk, three eggs, half cup sugar, one teaspoon vanilla, a small pinch of salt. How to Make It. Wash the tapioca, put in the pudding dish with one cup water, soak for one hour, add three cups milk, let soak for another fifteen minutes, put on stove, cook slowly. In the meantime, stir the yolks and sugar to a souffle and add to the pudding. When thickened, take off stove, put on top the whites of eggs — beaten stiff with three tablespoons sugar. Brown in the oven. Serve hot or cold. Flaked Rice Custard a la Europeenne Flan au Riz ecaille, a la Europeenne Three cups milk, two to three eggs, half cup sugar, one table¬ spoon brandy, one cup flaked rice, and a pinch of salt

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