SC - 12th Night Recipes - Boiled Cream Custard

[Michael F. Gunter]

Hi again,

Okay here's another installment of the recipes. Don't worry, I won't post 
ALL the recipes for ALL the dishes so I won't waste your bandwidth. These are
just some of the more well-recieved/interesting ones.

The next tidbit is the Boiled Cream Tart.  I got this from "An Ordinance of
Pottage" by Constance B. Hieatt.

2 cups whipping cream			1/4 cup sugar
1/4 cup clarified butter OR
	8 oz curd or cottage cheese OR
	4 oz cream cheese
6 egg yolks OR 3 whole eggs		pinch of saffron
1/4 tsp salt				1 tsp ground ginger
1 tsp sugar

Blend the cream with the butter or cheese, put this mixture in a large saucepan
and heat it over low heat, stirring.

Beat the egg yolks or eggs separately with the sugar, saffron, and salt. Gradually
add the hot cream mixture, continuing to beat until smoothly blended.

Return the mixture to the pan & cook very gently, stirring and without letting it
come to the boil until it is really thick.

Pour into a pie shell and allow to cool. Decorate with edible flowers or berries.

Notes: 

The recipe also came with a microwave version but I couldn't get it to work right.
We did batches of 3 & 4 with no problems by being careful.

I found out using a mixture of half & half and whipping cream made the best texture.
I used Neufshatel cheese instead of cream cheese. Mainly because it was half the 
price of cream cheese.

The tarts came out a lovely color varying from cream colored to light yellow 
depending on the amount of saffron used.

They were very tasty although a bit bland. We were going to decorate with 
blueberries and raspberries but in the crush we forgot to do it. The berries would
have added a nice flavor and made it a much better dish.

Yers,

Gunthar
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