Crem-Bastarde-art

This document is also available in: text or Word formats.

Crem-Bastarde-art - 5/15/17

"Creamy Bastard! Or Creme Bastarde!" by Baroness Lucia de Enzinas.

************************************************************************

NOTICE -

This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.

These files are available on the Internet at: http://www.florilegium.org

While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.

Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org

************************************************************************

You can find more of this author's work on her blog at: https://meddlingmedlars.wordpress.com

Creamy Bastard! Or Creme Bastarde!

by Baroness Lucia de Enzinas

I feel like I should put this blog through a pirate talk translator every time I read "Bastarde!" (arrr)

I'm looking for recipes for a SCA feast idea, an irreverent one, and the name (Bastarde! Arrr!) fits the bill but I have to try it. It might be a bit labour intensive for a feast, but could be made in advance.

151. Cream Bastarde. Take the whites of eggs a great heap, and put it in a pan full of milk, and let it boil; then season it so with salt and honey a little, then let it cool, and draw it through a strainer, and take fair cow milk and draw it withal, and season it with sugar, and look that it be poignant and sweet; and serve it forth for a pottage, or for a good baked meat, whether that thou will.

Cindy Renfrow, Take a Thousand Eggs or More Vol 1, pg 228-229

There are many different versions of the recipe online. From a whipped topping creaminess to a chunky tapioca texture. I think you get tapioca if you don't draw it through a strainer twice or bring it to a boil too quickly.

I'm imagining a custard, with the sugar added at the end plus baking it, would thicken it enough.

Cindy translates heaps as "4" which could be a thing. You need one whole egg and 1 tablespoon of sugar to thicken 1 cup of milk. Extra egg white should make sure it thickens without the yolk.

If we don't over bake it, it shouldn't be rubbery, which egg yolks like to do.

Search for "diet custard" recipes if you want to explore other egg white custard ingredient ratios. The few I looked at put in heaps of whites.

Ingredients:

* 4 egg whites, lightly beaten

* 1 cup of whole milk + 2 tbsp

* 2 tbsp honey

* dash of salt

* 2 tbsp raw cane sugar

Directions:

1 Put egg whites and milk into small, wide-bottomed, saucepan on medium-low and bring up to scald (bubbles forming on the outside of the pan, skin forming over the milk–I'm not using raw milk and I don't want to burn it) and then add honey. Stir until honey is melted and then remove saucepan from heat. Let cool until room temperature.

2 Preheat oven until 350 degrees F

3 Pour cooled mixture through a wire strainer into a bowl. Add in 2 tbsp of milk and 2 tbsp of sugar and mix. Pour through a strainer back into sauce pan, or other oven proof dish.

4 Bake until mixture firms up, approximately 30 minutes. Serve cool if you want it to thicken fully–serve warm if you cannot help yourself. Its very sweet.**

** Serves 6 if people know how to share, realistically 2 (because the third is asleep).

------

Copyright 2017 by Michelle Enzinas. <menzinas at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.

If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.