Home › The Waldorf Kitchen › Cream Flawn

Cream Flawn

Put four eggs into a basin with four tablespoonfuls of flour and the same quantity of sugar, mix well and stir in one pint of milk. Strain this through a sieve into a saucepan, adding a lump of butter, a pinch of salt and two tablespoonfuls of finely-chopped almonds. Place it over the fire and stir until it becomes thick. Let it boil for a few minutes, then remove from the fire and add one tablespoonful of lemon sugar and three ounces of butter. Butter well a flawn-mould, line it with a little short paste and pour in the cream mixture, which must be cool; mask it first with orange marmalade and then with some sugar icing; or it may be masked with a meringue, when the surface should be decorated and the meringue dusted over with powdered caster-sugar; put in the oven to color slightly.