Recipes > Desserts > Creams > Vanilla Creams > Creme Frangipane la Vanille

Creme Frangipane la Vanille


  • 1/2 cup flour
  • 2 cups cream
  • 5 well beaten eggs
  • sprinkle of salt
  • 4 tablespoonfuls sugar
  • 1 tablespoonful butter
  • 1 teaspoonful vanilla
  • 8 well pounded macaroons


Mix the flour with the cream, add the eggs, salt, sugar, butter and vanilla; stir this over the fire till it boils; remove it, add the macaroons and set aside to cool. Instead of vanilla a little orange or lemon peel may be substituted. Blanched almonds, raisins, currants, finely cut citron or any kind of fruit such as pineapples, strawberries or peaches may also be used.


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Desserts and Salads (1920).

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