Recipe from Two Fifteenth Century Cookery Books edited by Thomas Austin Harleian MS. 279 -- Dyuerse Bake Metis Original: pg.50 xv. Doucetes. Take Creme a gode cupfulle & put it on a straynoure; thanne take yolks of Eyroun & put ther-to & a lytel mylke; then strayne it thorw a straynoure in-to a bolle then take Sugre y-now & put ther-to, or ellys hony forde faute of Sugre than coloure it with Safroun; than take thin cofyns, & put in the ovynne lere, & lat hem ben hardyd; than take a dysshe y-fastenyd on the pelys ende; & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & when they don a-ryse wel, take hem out, & serue hem forth. Translation: 15. Doucetes Take cream a good cupful, and put it in a strainer; then take yolks of eggs and put thereto, and a little milk; then strain it through a strainer into a bowl, then take sugar enough, and put thereto, or else honey for default of sugar, then color it with saffron; then take thin coffins (pie shells), and put in the oven empty, and let them be hardened; then take a dish fastened on the peel's end (pizza paddle); and pour thine comade (mixture) into the dish, and from the dish into the coffins; and when they do rise well, take them out and serve them forth. Notes: Saffron is an incredibly expensive spice which is literally more precious than gold. Since it was used as a cheap coloring agent in period, I use tumeric instead. Recipe: Custard Pie 1 cup cream 6 egg yolks, beaten 3 tablespoons honey 1 pinch tumeric 1 8-in. pieshell Bake pie shell for 10 min at 400*. Remove pie shell, lower heat to 325*. Beat all remaining ingredients together. Pour into pie-shell. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Comments: I entered this in dessert contest sponsored by the shire. One judge wanted to give it first place. It's simple to make and tasty. I would highly recommend it for a feast.