Custard Lombarde


SOURCE: Modified from Fabulous Feasts by Jonathan of Fenrocke. Another version is in Pleyn Delit, first edition, #118.
ORIGINAL (not given, but appears to be this recipe from Harl. 4016, p. 74): Take good creme, and yolkes And white of egges, and breke hem thereto, and streyne hem all žorgh a straynour till hit be so thik that it woll bere him self; And take faire Mary, And Dates, cutte in ij. or iij. and prunes, and put hem in faire coffyns of paast; And then put že coffyn in an oven, And lete hem bake till thei be hard, And then drawe hem oute, and putte the licoure into že Coffyns, And put hem into že oven ayen, And lete hem bake till they be ynogh, but cast sugur and salt in ži licour whan ye putte hit into že coffyns; And if hit be in lenton, take creme of Almondes, And leve the egges And the Mary.
INGREDIENTS: DIRECTIONS:
  1. Clean and coarsely chop dates and prunes.
  2. Mix together sugar, salt, cinnamon, and fruit.
  3. Place fruit in pre-baked pie shell.
  4. Beat eggs and cream together, pour over fruit.
  5. Sprinkle nutmeg on top.
  6. Bake at 375ŗ for 30 min. or until custard has set.

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