Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven.
Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven. is a traditional Stuart recipe for a classic custard sweetened with sugar and flavoured with cinnamon and saffron that's oven baked and served with orange juice, white wine and ginger. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven.
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Original Recipe
Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven. (from Robert May's Accomplisht Cook 1660)
Capilotado, or Custard, in the Hungarian fashion, in the pot, or baked in an Oven.
Take two quarts of goat or cows milk, or two quarts of cream, and the whites of five new laid eggs, yolks and all, or ten yolks, a pound of sugar, half an ounce of cinamon, a little salt, and some saffron; strain it and bake it in a deep dish; being baked, put on the juyce of four or five oranges, a little white wine, rose-water, and beaten ginger,
Modern Redaction
Ingredients:
1l milk (goat or cow) or 1l single cream
2 whole eggs
1 egg yolk
225g sugar
7 1/2g ground cinnamon
salt, to taste
pinch of saffron
juice of 2 1/2 oranges
40ml white wine
1/2 tsp ground ginger
Method:
Beat together the milk, eggs, sugar, cinnamon, salt and saffron in a bowl. Pass the mixture through a fine-meshed sieve into a baking dish then cover with foil and transfer to an oven pre-heated to 170°C. Bake for about 50 minutes, or until set.
Turn out onto a serving dish. Beat together the orange juice, white wine and ginger. Pour over the pudding and serve.
