I need to look at the dates for this cookbook again as I'm not sure it's that late. Even if it is, the recipe is perfectly acceptable for 15th C. or even earlier.Standard disclaimer- all rights reserved, no publication without permission.
Gwen
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TO MAKE A CUSTARDE
A Custarde: the coffyn must be fyrst hardened in the oven, and then take a quart of cream and fyve or syxe ylkes of eggs, and beate them well together, and put them into the creame, and put in sugar and small Raysyns and Dates sliced, and put into the coffyn butter or els marrow, but on the fysshe days put in butter” - A Proper Newe Booke of Cokerye, 1576
2 cups milk
2 cups half and half
1 T. butter or margarine
1/3 c. sliced dates
6 egg yolks (up to)
1/4 c. brown sugar
1/3 c. raisins
pinch salt
Sweet coffyn, blind baked in a cake pan
Beat together all ingredients and pour into coffyn. Set to bake in a 450* oven. After 20 minutes, lower temperature to 350* and continue baking until custard is set, 20 - 30 minutes. Allow to rest in a warm place for 1 hour. Serve room temp. or chilled. Makes 6-8 servings.
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posted 12-12-2000 02:13 PM
