Figaro pudding

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Egg, s. 53 (falt i det fri)

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1
Mix the flour
Mix the flour with 3 dl of the milk, whisk well and leave to swell for 1 hour.
2
Boil the milk
Bring the rest of the milk to the boil with the butter and stir in the flour mixture. Let it simmer for 4–6 minutes.
3
Thicken with yolks
Whisk the egg yolks with a couple of spoonfuls of cold milk and the potato starch. Whisk this into the custard and bring it well to the boil.
4
Season and serve
Add the lemon drops and sugar. Serve the pudding cold, decorated with a little tinned or fresh fruit, and with red sauce or stirred jam alongside.

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