{"id":11482,"date":"2020-02-22T21:46:19","date_gmt":"2020-02-22T13:46:19","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11482"},"modified":"2020-02-22T21:48:49","modified_gmt":"2020-02-22T13:48:49","slug":"medieval-classic-baked-custard","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11482","title":{"rendered":"Medieval Classic Baked Custard"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11483 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/10\/Medieval-Baked-Custard-2.jpg\" alt=\"\" width=\"650\" height=\"537\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11484 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/10\/Medieval-Baked-Custard.jpg\" alt=\"\" width=\"650\" height=\"644\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/10\/Medieval-Baked-Custard.jpg 650w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/10\/Medieval-Baked-Custard-150x150.jpg 150w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/10\/Medieval-Baked-Custard-144x144.jpg 144w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">This is possibly the English version of the <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=9956\" target=\"_blank\" rel=\"noopener\"><strong>Japanese Chawanmuchi<\/strong><\/a>, though a lot creamier due to the milk content that makes it into a custard. The taste of the custard is otherwise quite plain, which is why it&#8217;ll be nicer to serve it with some caviar to excite the palette.<\/p>\n<p><!--more--><\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Milk: 280ml<\/li>\n<li>Saffron (optional): a pinch<\/li>\n<li>Egg: 2<\/li>\n<li>Salt: 1\/4 tsp<\/li>\n<li>Caviar: 4 tbsp<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Preheat oven at 150 degrees Celsius.<\/li>\n<li>Bring milk to a simmer.<\/li>\n<li>Remove from heat. Steep saffron in milk for 15min. Remove saffron.<\/li>\n<li>Beat egg with salt till frothy and liquid.<\/li>\n<li>Gradually pour milk into egg, stirring continuously.<\/li>\n<li>Grease 3 ramekins with butter.<\/li>\n<li>Place ramekins onto a baking tray. Pour custard mixture into ramekins till 3\/4 full.<\/li>\n<li>Place baking tray into oven. Pour boiling water into tray till 1\/3 the height of the ramekins.<\/li>\n<li>Bake 45min till lightly browned.<\/li>\n<li>Serve hot with caviar.<\/li>\n<\/ol>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>This recipe was kindly adapted from \u2018<em>The Medieval Cookbook\u2019 <\/em>by Maggie Black.<\/li>\n<li>It is an option whether or not you add saffron into the milk to steep. I did this custard without as I had to cut my expenses for this week down!<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n3 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11482\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>This is possibly the English version of the Japanese Chawanmuchi, though a lot creamier due to the milk content that makes it into a custard. The taste of the custard is otherwise quite plain, which is why it&#8217;ll be nicer &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=11482\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[103,105],"tags":[638,266,250],"class_list":["post-11482","post","type-post","status-publish","format-standard","hentry","category-dessert-foodrecipes","category-english","tag-baking","tag-custard","tag-medieval"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11482"}],"version-history":[{"count":4,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11482\/revisions"}],"predecessor-version":[{"id":11612,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11482\/revisions\/11612"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}