Use code TASTINGHISTORY10 to get 10 FREE MEALS across your first 4 HelloFresh boxes,
including free shipping on your first box at https://bit.ly/3nMD6fd
Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory
Follow Tasting History here:
Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter: https://twitter.com/TastingHistory1
Reddit: r/TastingHistory
Discord: https://discord.gg/d7nbEpy
Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share
LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
De Buyer Valrhona Perforated Tart Ring 2.95 inch: https://amzn.to/38WWdgB
Saffron Threads: https://amzn.to/3n7eXPs
LINKS TO SOURCES**
Gerald of Wales: https://amzn.to/350LksR
The Rule of Saint Benedict: https://amzn.to/3b3stkC
The Art of Cookery in the Middle Ages by Terence Scully: https://amzn.to/3aYKdOb
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
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
#tastinghistory