Custard

Recipe from Harriet Marsham Recipe Book between the years 1721-96.

Custard was first introduced in the Middle Ages and used as a filling in the flans and tarts. The name 'custard' derives from the word crustade to mean a tart with a crust.

From the seventeenth century, the most common and popular kind of custard was a 'set custard', baked in the oven and usually placed in a water bath to protect it from the direct heat of the oven.

MS.3460 Harriet Marsham Recipe Book

Ingredients:

1 Pint of Double Cream

1 tsp of All Spice

1 tsp of Cinnamon

4 Eggs

1 tbsp of Sugar

Equipment:

Medium Saucepan

Wooden Spoon

4 Glass or Ceramic Ramekins

Baking Tray

Prep Time: 10 minutes Serves: 4 Ability: Easy

Cook Time: 15 minutes

Method

Preheat the oven to 190°c/Fan 180°c/Gas 5
In the saucepan over a medium heat, add the double cream, cinnamon and allspice. Once boiled through take the saucepan off the heat.
Once the mixture cools, separate all four eggs and only add the yolks to the mixture along with sugar. Beat the mixture well until it becomes a smooth batter
Then pour the mixture in ramekins and place them on the baking tray. Cook the ramekins in the oven for 15 mins or until the mixture is set. Serve.