Egg Custard Tart
Egg Custard Tart
Tart in
Ymber
Day
Egg
Custard
Tart
Custard
Flan
• Mid-19th
Century
• 1390
Crosta
• Mid-16th
Century
• Late-20th
Century
Egg
Custard
Pie
• Early-20th
Century
Tart in Ymber Day
•
•
•
•
•
•
•
Recipe found in what is thought to be the world’s first cook book - ‘Forme Of Cury’
Recipe book contained 150 recipes
Dates back to 1390
Written by chefs employed by Richard III
Translated from Middle English
Very vague recipe – no ingredient quantities or instructions
Ingredients:
• Cheese, onions, parsley, fresh sage, butter, eggs, sugar, cinnamon, ginger, currants, pie crust
• Method
• Chop the onions and boil for ten minutes before draining
• Finely chop the sage and parsley and grate cheese
• Mix everything together and put in pie crust
• Bake
Crosta
• From Latin crusta
• Meaning “something covered with crust”
• Recipe thought to have come from the Mid-16th Century
• Ingredients
• For Dough
• 1 3/4 cups all-purpose flour, pinch of salt, 1 stick plus 1 tablespoon cold unsalted butter cut into small pieces, 1 large egg lightly beaten, 1 large egg yolk • For Filling
• 2 cups milk, large egg yolks, 1/4 cup sugar, 2 tablespoons all-purpose flour,
1/2 cup finely crushed amaretti
• Method
• Mix the flour, salt and butter until the mixture resembles coarse meal. Add the beaten egg with the egg yolk and mix until a smooth dough forms, then cool the dough overnight
• Heat the milk, and whisk the egg yolks with the sugar until pale then whisk in the flour
• Add 1/2 cup of the hot milk, then whisk the egg mixture into the remaining milk
• Cook over moderate heat for about 7 minutes then leave to cool
• Roll 2/3 of the dough to fit a tin, pour in the custard and sprinkle the crushed
Custard Flan
• Flan from Old French flaon, 12th Century
• Meaning "custard tart” or “cheesecake“
• Modern Spanish name for “vanilla egg custard”
• Recipe thought to have come from the Mid-19th Century
• Ingredients
• 2 cups whipping cream, 1 tsp vanilla extract, 3 eggs, 1/4 cup
Tart in
Ymber
Day
Egg
Custard
Tart
Custard
Flan
• Mid-19th
Century
• 1390
Crosta
• Mid-16th
Century
• Late-20th
Century
Egg
Custard
Pie
• Early-20th
Century
Tart in Ymber Day
•
•
•
•
•
•
•
Recipe found in what is thought to be the world’s first cook book - ‘Forme Of Cury’
Recipe book contained 150 recipes
Dates back to 1390
Written by chefs employed by Richard III
Translated from Middle English
Very vague recipe – no ingredient quantities or instructions
Ingredients:
• Cheese, onions, parsley, fresh sage, butter, eggs, sugar, cinnamon, ginger, currants, pie crust
• Method
• Chop the onions and boil for ten minutes before draining
• Finely chop the sage and parsley and grate cheese
• Mix everything together and put in pie crust
• Bake
Crosta
• From Latin crusta
• Meaning “something covered with crust”
• Recipe thought to have come from the Mid-16th Century
• Ingredients
• For Dough
• 1 3/4 cups all-purpose flour, pinch of salt, 1 stick plus 1 tablespoon cold unsalted butter cut into small pieces, 1 large egg lightly beaten, 1 large egg yolk • For Filling
• 2 cups milk, large egg yolks, 1/4 cup sugar, 2 tablespoons all-purpose flour,
1/2 cup finely crushed amaretti
• Method
• Mix the flour, salt and butter until the mixture resembles coarse meal. Add the beaten egg with the egg yolk and mix until a smooth dough forms, then cool the dough overnight
• Heat the milk, and whisk the egg yolks with the sugar until pale then whisk in the flour
• Add 1/2 cup of the hot milk, then whisk the egg mixture into the remaining milk
• Cook over moderate heat for about 7 minutes then leave to cool
• Roll 2/3 of the dough to fit a tin, pour in the custard and sprinkle the crushed
Custard Flan
• Flan from Old French flaon, 12th Century
• Meaning "custard tart” or “cheesecake“
• Modern Spanish name for “vanilla egg custard”
• Recipe thought to have come from the Mid-19th Century
• Ingredients
• 2 cups whipping cream, 1 tsp vanilla extract, 3 eggs, 1/4 cup