Cream Tart ~ 1912

Put a quart of milk into a saucepan, flavor it with vanilla, and place it over the fire; stir in gradually four tablespoonfuls of the finest sifted flour, sweeten to taste, and continue stirring over the fire until thick. When ready, move the cream to the side of the stove, and stir in the beaten yolks of six eggs, taking care to keep the mixture free from lumps. Line tart pans with leaf paste, and pour in the prepared cream, using the trimmings of the paste to make a rim to the tart and strips across. Brush the paste over with a feather or fine brush dipped in beaten yolk of egg, and bake in a quick oven. Serve either hot or cold.