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.