I found this recipe in an old 1930’s cookbook, and thought this is one to rescue.
Line a shallow pie plate (7 1/2 inches across) with sweet flan pastry. Filling:
4 oz soft brown sugar
1 1/2 level tblspn cornflour
4 tblspn cold water
1/4 pint milk
2oz butter/marg
1 egg, separated
1/2 vanilla essence
1 1/2 caster sugar
mix brown sugar and cornflour in the water.
heat milk and butter, but do not boil. pour over the corn flour and sugar mix, and return to the pam. stir on a heat till thickened. Add the egg yolk and vanilla essence (careful not to curdle the egg as it adds to the hot mix). Pour into the pastry case. Bake for 30 mins at gams 6/ 400f. Remove and turn the oven down to 300f/ gasm2.
whisk the egg white stiffly and fold in the castor sugar. pipe the meringue mix in lines across the flan. bake till meringue is golden – c15 mins.