The Stewpot Recipe Gallery
[The Forme of Cury]
Take creme of cowe mylke, oÞer of almaundes; do
Þerto ayren with sugur, safroun and salt. Medle it yfere.
Do it in a coffyn of ii ynche depe; bake it wel and serue it forth.
2 boxes Pillsbury Ready-Crust, or enough pie dough to make
four single crusts
1/2 cup sugar
1 pint heavy whipping cream
1/4 teaspoon cinnamon or nutmeg (or a combination)
8 saffron threads, crushed
Divide each of the pastry rounds into twelve portions and use them
to line the cups of a mini-muffin pan. (Note: If your muffin
pans are not non-stick, grease them well first!)
Beat eggs and sugar together, then beat in cream and spices. Heat
over low heat, stirring constantly, just until the mixture begins to thicken.
Pour into prepared tart shells, being careful not to overfill, as the mixture
will "puff" a little upon cooking. Bake in a 400 degree F oven for
about 20 minutes.
Number of Servings
This redaction is based heavily on the one in Pleyn Delit;
I generally use the mini-muffin tins to make my tartlets because I want
to have a bite-sized sweet. These may also be done in larger tart
pans or in standard pie plates. Just remember to increase the cooking
time slightly for tarts, and even more for whole pies.