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Roman recipes:
Custard
(Tyropatinam)

By Apicius VII, XIII, 301

The recipe can be used as an dessert at mealtimes or a snack.

Original recipe: accipies lac, aduersus quod patinam aestimabis, temperabis lac cum melle quasi ad lactantia, oua quinque ad sextarium mittis, si ad heminam, oua tria. in lacte dissolues ita ut unum corpus facias, in Cumana colas et igni lento coques. cum duxerit ad se, piper adspargis et inferes.

Translation: Estimate the amount of milk necessary for this dish and sweeten it with honey to taste; to a pint1 of fluid take 5 eggs; for half a pint, dissolve 3 eggs in milk and beat well there is incorporate thoroughly, strain through a colander into an earthen dish and cook on a slow fire in hot water bath in oven. When congealed sprinkle with pepper and serve.

Ingredients

  • Milk
  • Honey or sugar
  • 3 egg yolks
  • Nutmeg or cinnamon

Preparation

  • Pour the milk into a bowl.
  • Mix with honey and then scald in a saucepan.
  • Remove from heat and add well beaten egg yolks.
  • Add nutmeg or cinnamon and stir well.
  • our into individual molds or into a baking dish.
  • Bake uncovered in a hot oven for 1 hour, or until set.
  • Sprinkle with cinnamon or nutmeg, and serve.
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