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Cruton (Savoury Custard)
Cruton (Savoury Custard) is a traditional Medieval recipe for a classic savoury custard made from milk boiled with bird giblets that's thickened with bread and egg yolks and mixed and topped with hard-boiled eggs and spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Savoury Custard (Cruton).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
Rating: 
Tags : Spice RecipesFowl RecipesMilk RecipesBritish RecipesEnglish Recipes
Original Recipe
Cruton
(from A Forme of Cury)
Ꞇ þe offal of capo oþꝯ of oþꝯ bryꝺꝺes · mae ē clene +̅ ꝑboyle ē · ꞇa em ỽp +̅ ꝺyce ē · ꞇa swete cow myle +̅ caſt þꝯinne +̅ lat iꞇ boyle · ꞇa paynꝺemayn +̅ of þe elf myl +̅ ꝺꞅawe þoꞅowꝯ a cloꞇ +̅ caſt iꞇ in a poꞇ · anꝺ lat iꞇ eeþ · tae ayꞅo yoꝺe · ewe þe wite +̅ caſt þꝯꞇo +̅ lye þe ewe wiꞇ ꝫoles of ayron᷑ raw · colo iꞇ wꞇ safꞅo · ꞇa þe ꝫolꝯ +̅ frye ē +̅ florye ē þ ᷑wꞇ anꝺ pouꝺo ꝺouce ·
Translation
Savoury Custard
Take the offal of capons or of other birds. Clean and parboil them. Cook them and dice them. Take fresh cow milk, add the meats and let them boil. Mix fine bread flour and the cooking milk and pass through a cloth. Set in a pot and let it boil. Take boiled eggs, chop the whites and add to the pot then bind the dish with raw egg yolks and colour it with saffron. Take the [hard boiled] egg yolks and fry them and use them to garnish the dish along with powder douce.
Modern Redaction
Ingredients:
giblets from 4 birds (hearts, kidneys, livers and crops)
300ml whole milk
2 tbsp plain flour
4 hard-boiled eggs
2 raw eggs
generous pinch of saffron, crumbled
oil for frying
1 tbsp
Powder douce
Method:
Bring a pan of water to a boil, add the giblets and cook for about 10 minutes, or until just cooked through. Drain the giblets, then chop finely and combine in a pan with the milk.
Bring the mixture to a boil then strain into a bowl. Add the flour to another bowl and work in a little of the hot milk until you have a smooth paste then whisk the paste into the milk. Pass this mixture through a fine-meshed sieve lined with a double layer of muslin.
Take the milk mixture and place in a pan. Separate the yolks and the whites of the hard-boiled eggs. Chop the whites finely and add to the milk mixture. Bring to a simmer.
Beat the egg yolks in a bowl. Add a ladleful of the milk mix to temper then pour this mixture back into the pan with the milk. Add a pinch of saffron and heat the custard gently until thickened.
In the meantime, gently fry the hard-boiled egg yolks in oil until golden. To serve, turn the custard into a dish. Arrange the egg yolks on top then sprinkle over the powder douce. Bring to the table.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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