Comfits and custards revisited – recipes

I’ve finally had a second attempt at the custards, and a third attempt at the comfits. Happily, this time both worked very well indeed.

I’ll start with the custard first. You can find the early modern recipe and my initial attempt here. For some background on custards, see this post.

Custard tart

400g plain flour

4 eggs, plus 2 more yolks

75g butter, room temperature

2 tbsp sugar

Few drops rosewater

300ml double cream

4tbsp sugar

Generous pinch each ground mace, nutmeg, cinnamon and cloves

Small pinch salt

Caraway comfits

A few dates

Preheat the oven to 150c. Mix the flour with two beaten eggs until a dough is formed. If it’s too dry you can add a little water. Take some of the dough, about a fifth, and roll it out as thinly as you can. If you end up with holes, it’s not too much of a problem as you’ll be layering it up. Spread some of the butter on the pastry, then roll out another piece, put it on top and spread more butter. Continue until all of the pastry is layered up, don’t butter the last piece. Roll out the layered pastry again, then use to line the greased tin. Mix the sugar and rosewater with 1tbsp water, then sprinkle over the pastry case. Bake in the oven for about 10 minutes.

While the pastry case is baking, whisk the remaining eggs and yolks with the cream, spices and 2 tbsp of sugar. Remove the pastry from the oven and scatter the remaining sugar and the currents over the base of the pastry case. Pour the egg and cream mixture into the case. Bake in the oven for 35-45 minutes, until the custard is set. When the custard is cool, scatter over caraway comfits (see recipe below) and stick in some dates.

Caraway comfits

For the background on comfits, see this post. You will find the recipe and first attempt here.

38g caraway seeds (this is the usual amount you get in a small jar)

300g caster sugar

Heat the sugar with 100ml water over a low heat until the sugar is melted and the syrup is bubbling. Let it bubble for a few minutes, stirring all the time, then turn the heat right down as low as you can get it. You need to keep the mixture warm so it stays liquid, but if it’s overheating ad starting to boil you can take it off the heat for a few minutes. Once you have your warm sugar syrup ready, warm a frying pan over a very low heat and add the caraway seeds. Add a very small amount of the syrup – DO NOT add too much the comfits won’t work – see the first attempt post for an example of it going wrong! You probably want only about a tablespoon of liquid, it’s important to make sure that you only add enough to dampen the seeds slightly.

Stir them round with a metal spatula until the liquid is absorbed and the seeds are dry. They look a little bit white, getting more so with each coating. When the seeds are dry, add another small amount of liquid. Repeat this process until all the liquid is done – you will need to apply many coats. Don’t be tempted to rush by adding too much liquid or by turning up the heat, or you’ll ruin them. Once they are done, cool, then store in an airtight jar.

I would recommend trying both of these recipes, they both came out rather tasty. The comfits were particularly nice, you can keep them in a cupboard for a while and use them in biscuits and the like, they would also be nice sprinkled on cereal. They are quite easy to make, as long as you are careful not to use too much heat or liquid.
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