A Cream in the Italian Fashion to Eat Cold

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A Cream in the Italian Fashion to Eat Cold

This recipe is from a book titled Dining with William Shakespeare by Madge Lorwin. This book was published in 1976 and is no longer in print. This recipe is from the menu "A Feast for Beatrice & Benedick."

Original recipe:
Take twenty yolks of eggs, and two quarts of cream, strain it with a little salt, saffron, rosewater, juyce of orange, a little white wine and a pound of sugar; then bake it in a deep dish with some fine cinamon, and some candied pistaches stuck on it, and when it is baked, white muscadines.

The modern version:

5 egg yolks
2 c light cream
1/3 c brown sugar
1 pinch salt
3 tbsp orange juice
3 tbsp sweet white wine
2 tbsp rose water
1/8 tsp saffron
1/8 tsp cinnamon
1 tbsp sugared pistachio nuts

Blend well all the ingredients except the nuts. Pour into a quart-sized casserole. Place into a deep baking pan and pour hot water into the baking pan (NOT THE CASSEROLE) until it is about the same level as the cream. Bake about 350 F about 50 minutes, or until a knife inserted in the center comes out clean. Remove casserole dish from the water and cool thoroughly. Sprinkle nuts over the top before serving.

Muscadines were sugar pastilles flavored with musk, ambergris, orrisroot, and rosewater. They were also called "kissing comfits." They serve merely as a decoration -- any crystalized sugar sprinkles would work as well.

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