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Subtitles & Thumbnail: Jose Mendoza

DISH NAME
ORIGINAL 15TH CENTURY RECIPE (From The Harleian Manuscript 279)
Doucetes. Take Cream a gode cupfulle, & put it on a straynoure, thanne take yolkys of Eyroun, and put ther-to, & a lytel mylke; then strayne it throw a straynoure in-to a bolle; then take a 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 letre, & lat hem ben hardyd; than take a dyssche y-fastenyd on the pelys ende, & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & whan tehy don a-ryse wel, teke hem out, ee serue hem forth.

MODERN RECIPE
INGREDIENTS
– 1 1/4 Cup (300ml) Cream
– 7 Egg yolks
– 3/4 Cup (175ml) Milk
– 1/2 Cup (100g) Sugar or honey
– Pinch of Saffron Threads
– Shortcrust Dough

METHOD
1. Line a 9 inch tart tin, or several small tins, with the dough and blind back at 400°F/200°C for 15 minutes or until dried completely. Remove from oven and let cool. Lower oven temperature to 325°F/160°C.
2. Soak saffron threads in cream for 10 minutes.
3. Whisk the egg yolks until they are a pale yellow, then pour the cream into the yolks, straining out the saffron threads. Beat in the milk and slowly incorporate the sugar.
4. Set the cooled tart crust back in the oven then carefully poor the filling into the crust. Bake for 45 minutes (or 25 to 35 minutes for smaller tarts) or until the filling has risen over the top of the crust and just begun to darken. Serve warm.

PHOTO CREDITS
Custard Tart: Shanti, shanti, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Pasteis De Nata: Jpatokal, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Evesham Abbey: By Oosoom at English Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3579120

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