[Sca-cooks] burnt top

[Lonnie D. Harvel]

The idea of flaming reminded me of a question I wanted to ask. Creme 
Brule is one of my favorite deserts. I love egg custards in general.  
Below is the relevant section from one of the Florilegium files 
regarding the question of period flan and/or baked custards. Does anyone 
have anything to add to this? Was there something similar in regions 
other than Spain?

Aoghann

--------------------------------Thanks 
Stefan!---------------------------------

Tristan Trout wrote:

>     For a medieval Spanish feast: Is flan documentably medieval? Obviously,

> flan is pretty simple, but I can't find a recipe for it. Everything seems to 

> be almond pudding or bread pudding or savory pudding.

 

Not as far as I can tell, if by "flan" you mean the sweet milk-and-egg

custard.  The _Libro de Guisados_ (1529) has a recipe for "Flaones que

es fruta de sarten" ("custard which is a fritter").  The flaon is a

mixture of new cheese and eggs, flavored with dried mint and rosewater

(no sugar).  It is then used as a filling for fried turnovers, which

are topped with honey or syrup and sprinkled with cinnamon sugar. 

Probably very tasty, but closer to cheesecake than what you are

looking for.

 

The nearest period dish in flavor and texture that I can think of is

"ginestada".  This pudding contains almond milk or goat's milk,

thickened with rice flour, and mixed with sugar and assorted dried

fruits and nuts.  Some versions are colored with saffron.

 

Sorry I can't be of more help.  I do, however, know various period

Spanish recipes for trout.  :-)

-- 

Lady Brighid ni Chiarain *** mka Robin Carroll-Mann

Barony of Settmour Swamp, East

 

 

From: Robin Carroll-Mann <harper at piranha.idt.net>

Newsgroups: rec.org.sca

Subject: Re: Flan: Period?

Date: Sun, 25 Jun 2000 21:07:21 -0400

To: tristantrout at aol.com

 

Tristan Trout wrote: 

>     For a medieval Spanish feast: Is flan documentably medieval?

 

I answered in haste last time, so there's something I'd like to add. 

There is one other period dish which is somewhat closer to modern flan

than either the flaon or the ginestada recipes I mentioned.  "Manjar

Imperial" (Imperial Dish), also from the _Libro de Guisados_, is a

pudding made from milk, sugar, rice flour and egg yolks, and sprinkled

with cinnamon sugar.  It's cooked in a pot over a fire, not baked in

the oven, nor does it have a caramelized coating.  However, it may

suffice for your purposes.  If you'd like the recipe, let me know.

-- 

Lady Brighid ni Chiarain *** mka Robin Carroll-Mann

Barony of Settmour Swamp, East

 

 

Date: Mon, 26 Jun 2000 19:14:57 -0400

From: Robin Carroll-Mann <harper at idt.net>

Organization: Department of Redundancy Department

Newsgroups: rec.org.sca

To: Tristan Trout <tristantrout at aol.com>

Subject: Re: Flan: Period?

 

Here it is:

 

Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)

Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

 

MANJAR IMPERIAL - Imperial Dish

        For half a dozen bowls, take half an azumbre of milk and half a 

pound

of ground and sifted rice and half a dozen eggs (only the yolks), and

put the milk and the rice flour to cook in a saucepan; and stir it

constantly in one direction, away from the fire, until it is well

beaten and dissolved; and this is before it is put to cook on the

hearth; and then cast the half pound of sugar into it and put it to

cook on the hearth upon the embers, keeping it away from the flames so

that the smoke doesn't reach it; and when it becomes thickened, take

it off the hearth; and take the well beaten egg yolks; and cast into

them a spoonful of milk; and stir it all the time in one direction;

and return it to the embers that it may properly finish thickening;

and when this is

done take it off the hearth and leave it aside to rest; and if you

wish to eat it, dish it out immediately; and cast on the dishes sugar

and cinnamon.

 

notes: an "azumbre" is a medieval Spanish measurement of liquid equal

to about 2 liters.  Rice flour is available at Asian grocery stores

and health food stores.

-- 

Lady Brighid ni Chiarain *** mka Robin Carroll-Mann

Barony of Settmour Swamp, East