[Sca-cooks] Flan vs. Custard

[Kathleen Madsen]

I also think of a custard as having some egg in it
while a flan doesn't necessarily use eggs.  The
restaurants out here have been serving panacotta for a
couple of years now as a dessert/palate cleanser.

I found a period recipe in Gallo (1575) that Mistress
Hauviette translated.  I'll post my redaction in a few
minutes.

Eibhlin

> 
> Bear replied to my questions with:
> <<< Personally, I would stick all of the flan stuff
> in under flan,  
> which would
> handle custard and non-custard flans.  A flan is not
> necessarily a  
> custard
> and a custard is not necessarily a flan. >>>
> 
> Huh? Now, I'm even more confused. When is a flan not
> necessarily a  
> custard, and when is a custard not necessarily a
> flan.  Where is the  
> dividing line between the two? I don't think I can
> go simply with  
> whether the recipe or message writer uses the term
> "flan" or not. If  
> I did, I suspect I see recipes for the same item in
> both files or  
> things that modern people would consider flans in
> both files.
> 
> In your earlier message you said: "Modernly, the
> word refers to a
> tart of custard, fruit or cheese, a custard with
> caramel topping, or  
> a metal
> blank for pressing a coin." which I took to mean
> that all flans were  
> custards, other than the flan which was a flat piece
> of metal.
> 
> This is an example of where I was thinking it might
> be better to go  
> with the modern meaning, since "The meaning is "flat
> cake."" would  
> apply to a large number of items I now have in a
> number of other  
> files and that I don't think most people these days
> would think of a  
> flan as a flat cake.
> 
> Thanks,
>   Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad   
> Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          
> 
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: 
> http://www.florilegium.org ****
> 
> 
> 
> 
> ------------------------------
> 
> Message: 3
> Date: Wed, 13 Sep 2006 18:18:28 -0500
> From: "Pat Griffin" <ldyannedubosc at yahoo.com>
> Subject: [Sca-cooks] Meat Rolls
> To: "'Kerri Martinsen'" <kerrimart at mindspring.com>,
> "'Cooks within the
> 	SCA'" <sca-cooks at lists.ansteorra.org>
> Message-ID:
> <20060913231844.173B41BB30 at che.dreamhost.com>
> Content-Type: text/plain;	charset="us-ascii"
> 
> Here in the South, we have a delicacy called
> "sausage biscuit" in which the
> ground and browned meat is incorporated into the
> dough, sometimes with the
> addition of cheese.  Cultural bias made me think of
> something similar when I
> read "meat rolls".
> 
> Sausage Biscuits
> 
> 1 half lb. bulk pork breakfast sausage 
> 1 and one half cups baking mix 
> 4 oz. (1 cup) grated cheddar cheese 
> 1 large egg 
> 2 Tbsp. milk 
> 1 quarter tsp. salt 
> 
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