2399—Frangipan Cream

As in the case of English custard, Frangipan custard varies in the quantities of its ingredients in accordance with its purpose and the taste of its consumers. The recipe given below is an average one, which the reader will be able to modify, in regard to consistence, by increasing or decreasing the amount of flour.

Mix one-half lb. of powdered sugar, two oz. of flour, two whole eggs, and the yolks of five in a basin. Pour one pint of boiling milk over this paste, stirring it briskly the while; add a grain of salt and the selected aromatic essence, and set the saucepan on the fire, that the Frangipan may cook. Do not cease stirring this cream while it is cooking, for it easily burns.

Let it boil a few minutes; pour it into a bowl, and combine three oz. of fresh butter and two tablespoonfuls of dry, crushed macaroons with it. When the whole is well mixed, smooth the surface of the custard with a well-buttered spoon, so that no crust may form while the cooling progresses.