Mountain Custard (Monceau de Flan)

Ingredients

• Two cups milk
• six tablespoons sugar
• three eggs
• one tablespoon brandy
• a pinch of salt
• one tablespoon cornstarch

Method

1. 1

   Put the milk on stove.

2. 2

   Beat whites of eggs, two tablespoons sugar, then cook; put spoonfuls at a time in the milk, let it come to a boil, take them up, put on a platter to drain.

3. 3

   Stir yolks, the sugar, cornstarch, pinch of salt, and brandy to a souffle; then add to the milk that will form a light, soft custard.

4. 4

   Put the meringues in a glass or silver dish.

5. 5

   Pour the custard over.

6. 6

   Sprinkle with nutmeg or grated chocolate and sugar.

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 544. The excerpt below is the record exactly as published.

Mountain Custard ( Monceau de Flan ) Two cups milk, six tablespoons sugar, three eggs, one tablespoon brandy, a pinch of salt, one tablespoon cornstarch

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