Macaroon Custard from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Set the milk to boil. Blend the butter and the flour, and stir into the boiling Milk. Beat the yolks of the eggs with half a cup of sugar, very light, and add this to the Milk, stirring constantly ...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
Ingredients
- A Quart of Milk
- The Yolks of 6 Eggs
- ½ Tablespoonful of Butter
- 3 Tablespoonfuls of Flour
- ½ Cupful of Sugar
- A Dozen Macaroons
- A Tablespoonful of Orange Juice, or Extract of Orange
- 2 Tablespoonfuls of Powdered White Sugar
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