Vanilla Franchonettes

1. 1

   Melt butter, add flour, and beat till smooth.

2. 2

   Cook over fire for 2 minutes then add milk and stir till boiling.

3. 3

   Beat yolks of eggs and sugar; add to mixture and cook without boiling.

4. 4

   Remove from fire, add cream, vanilla and lemon juice, beat well and allow to cool.

5. 5

   Make pastry and roll evenly.

6. 6

   Cut out pastry and line some patty tins.

7. 7

   To prevent rising unevenly line cases with paper and fill with barley.

8. 8

   Bake in a moderate oven 8 to 10 minutes.

9. 9

   Remove grain and paper; return pastry to oven to dry for a few minutes.

10. 10

    Place on a cooler to cool.

11. 11

    Place one teaspoonful of mixture in each case.

12. 12

    Make meringue from egg whites and sugar, flavoured with lemon juice.

13. 13

    Decorate top of custard with meringue.

14. 14

    Place in a very slow oven to dry the meringue without browning around 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.