Recipe from Two Fifteenth Century Cookery Books edited by Thomas Austin

Harleian MS. 279 -- Dyuerse Bake Metis


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.


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.


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.


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.

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.