[Sca-cooks] Flan of Almayne

[Laura C. Minnick]

At 11:11 PM 9/5/2006, you wrote:
>   'Lainie mentioned:
><<< Yup, that's pretty tasty too. I've been thinking of something
>like that
>next time I make Flan of Almayne.  >>>
>
>So is this "Flan of Almayne" a period dish? Recipe?
>
>Thanks,
>    Stefan

Here is the version I sent to the local newsletter a year or so ago. It's 
one of my favorites, and has made it's way onto our Thanksgiving dessert 
table also.

>A Flan of Almayne (Apple and/or Pear tart)
>
>This recipe is from:
>
>Ancient Cookery* from A Collection of the Ordinances and Regulations for 
>the Government of the Royal Household made in Divers Reigns from King 
>Edward III to King William and Queen Mary also Receipts in Ancient 
>Cookery, printed for the Society of London Antiquaries by John Nichols, 1740.
>
>This recipe is on pg. 452/39, and it is early 15th century English.
>
>First take raisins of Courance, or else other fresh raisins, and good ripe 
>pears, or else good apples, and pick out the cores of them, and pare them, 
>and grind them, and the raisins in a mortar, and do then to them a little 
>sweet cream of milk, and strain them through a clean strainer, and take 
>ten eggs, or as many more as will suffice, and beat them well together, 
>both the white and the yolk, and draw it through a strainer, and grate 
>fair white bread, and do thereto a good quantity, and more sweet cream, 
>and do thereto, and all this together; and take saffron, and powder of 
>ginger, and canel, and do thereto, and a little salt, and a quantity of 
>fair, sweet butter, and make a fair coffin or two, or as many as needs, 
>and bake them a little in an oven, and do this batter in them, and bake 
>them as you would bake flaunes, or crustades, and when they are baked 
>enough, sprinkle with canel and white sugar. This is a good manner of Crustade.
>
>My modernized version:
>
>1 10" piecrust
>
>1/2 c raisins ( golden is good, plain is fine)
>4 apples or 4 pears (or 3 and 1 or 2 and 2), peeled and cored
>1/4 c. whipping cream
>3 eggs
>1/2 c breadcrumbs
>1/4 tsp saffron (or less if your taste requires)
>1/2 tsp ginger
>1/2 tsp cinnamon
>1/2 tsp salt
>1 Tbsp butter
>Cinnamon sugar
>
>Lay the piecrust in a 10" pie pan, poke it all over with a fork. Bake at 
>300 degrees for 10-15 minutes, until faintly golden.
>
>Take your apples and pear and raisins and run them through a food 
>processor until well chopped. (You can bray them in a mortar if you like 
>but it's a lot of work!) Add about 1/2 of the whipping cream and blend 
>some more. Add the eggs one at a time, blending between additions. Add in 
>the breadcrumbs, then the rest of the cream. Blend well. Add the spices, 
>salt and butter, blend well. Pour into your pre-baked pie crust. 
>(Depending on the size of your fruit, there may be extra. Pour it into a 
>glass baking dish and bake it alsongside the flan- it make a great snack.) 
>Bake the flan at 350 degrees for about 40-45 minutes. It should look a bit 
>like a pumpkin pie, and a toothpick stuck in should come out fairly clean. 
>Sprinkle with cinnamon sugar and cool before cutting. I also have made it 
>into cupcake-sized tarts for potlucks.

'Lainie


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