Almond-Milk Flans

pg 61 # 28
Chiquart


Depending on the number of flans you will be making, 
get that quantity of almonds, have them skinned neatly 
and have them well ground; get very good clean water 
and let him strain his almond milk into a bucket or a 
two-handled pot which is good and /55r/ clean in an 
amount appropriate for the flans he is to make.  Then 
get good starch, wash it in good fresh water and put 
it in a fine bucket when it is washed; then take your 
almond milk and pour it in to soak the starch, and 
add in a little saffron to give it color; then strain 
that through a good bolting cloth into a good clean 
bucket, and put in a little salt and a great deal of 
sugar.  When this is done, call your pastry cook for 
the pie shells to be made, and have him put them in 
the oven for a little while to become firm.  Then the 
pastry cook should have a good spoon of either wood 
or iron attached to a good stout stick to fill the 
shells of the flans in the oven.

2 C		almond milk
1/4 C		starch - rice flour
pinch	        saffron
pinch	        salt
1 C		sugar

pastry shells

directions:
Take almond milk, add starch to it.
Add saffron to mixture.
Strain this, and add salt, and sugar.
Mix well.
Put mixture in baked shells and finish baking.
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