Boiled Cream Custard Tart
A custard pie - contributed by Michael F. Gunter
  • 2 cups whipping cream
  • 1/4 cup clarified butter OR 8 oz curd or cottage cheese OR 4 oz cream cheese
  • 6 egg yolks OR 3 whole eggs
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp each ground ginger & sugar
Blend the cream with the butter or cheese; put this mixture in a large saucepan and heat it over low heat, stirring. Beat the eggs with the sugar, saffron and salt. Gradually add some of the hot cream mixture continuing to beat until smoothly blended. Return the mixture to the pan and cook very gently, stirring and without letting it come to the boil, until it is really thick. Pour into a pie shell and allow it to cool. Sprinkle the ginger & sugar on top & decorate with edible flowers or berries.

Lombard Brewet is featured in Steppes 12th Night Feast

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Michael F. Gunter is an extremely active & popular member of the Society for Creative Anachronism and lives in the state of Texas.

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Boiled Cream Custard Tart © 1998 Michael F. Gunter | This page © 2000 James L. Matterer

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