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

1. 1

   Put milk on stove until it boils, add flaked rice.

2. 2

   Stir yolks and sugar to a souffle; add to the mixture.

3. 3

   Let come to a boil, put in a souffle dish, beat whites of the eggs to a souffle, flavor with vanilla, put on top.

4. 4

   Bake in cold water until meringue is 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 546. The excerpt below is the record exactly as published.

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. How to Make It. Put milk on stove until it boils, add flaked rice. In the meantime, have the yolks and sugar stirred to a souffle; add — do not stir fast — just take care not to let it burn. Let come to a boil, put in a souffle dish, beat whites of the eggs to a souffle (add one tablespoon sugar to each), flavor with a little vanilla, put on top. Put the dish in cold water in the oven until the meringue is golden brown. Serve hot or cold for luncheon or dinner as a dessert. Apple Custard ( Flan aux Pommes ) Select six small apples, peel and core well, put in a saucepan two cups water, two cups sugar, juice of a lemon and some of the rind, and two tablespoons brandy, let simmer slowly, until well done. Remove carefully from the pot to a souffle dish. Take one cup of the syrup from the apples, thicken with a small table¬ spoon cornstarch dissolved in half cup water or milk, add one cup hot milk, then three yolks of eggs and three tablespoons sugar stirred to a souffle. Flavor with brandy to taste, pour over the apples, sprinkle with cinnamon. Decorate with strips across of the whites of two eggs beaten to a meringue with two table¬ spoons sugar. Put the dish in the oven for a few minutes until settled. This is served hot, but on a hot day it is delicious cold. HOT SOUFFLES Prune Souffle ( Pruneaux souffles ) One cup prune juice, one tablespoon butter, one large table¬ spoon flour, two tablespoons brandy, one teaspoon lemon juice, one cup cooked mashed prunes, four eggs, half cup sugar, and a pinch of salt. How to Make It. Put the butter in a saucepan, add flour, mashed prunes, and the prune juice, leave until cold. When cold, beat the yolks and sugar to a souffle, add lemon juice and brandy, then the yolks and sugar; last carefully the whites of eggs — beaten to THE SWEDISH, FRENCH, a stiff meringue. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar. Put the dish in hot water and bake un¬ covered in a not-too-hot oven for about twenty minutes. Serve with whipped cream or hard sauce. Rice Souffle {Riz souffle) Half cup rice, one cup milk, three-quarters cup sugar, one tablespoon brandy

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