CookEat Recipe
Petites Fauchonnettes
Six small baked vanilla-yolk custard cakes thickened with flour. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0999. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe 74°C egg dessert endpoint, record mould capacity and actual fill. Limites : Mould dimensions, fill depth, evaporation, actual baking time to 74°C and unmoulding yield are unmeasured. Six moulds divide the actual preparation equally.
Method
Steps
Step 1
Stir yolks, sugar and vanilla two minutes; add sifted flour, then gradually stir in milk. Strain into saucepan; heat eight minutes without boiling, stirring, then cool.
Step 2
Divide the actual cooled preparation evenly into SIX small plain smooth round oven-safe pudding moulds. Bake in a 170°C oven for the TWENTY-minute guide, continuing until set and the centres reach 74°C. Unmould and serve; no butter coating or water bath is specified.
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