Custard Lombard17

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 pre-baked 8-inch custard case
  • 1 oz/25 g

Method

Arrange the marrow or butter, prunes and dates on the bottom of the custard case, and bake at 180°C/350°F/gas mark 4 for 5 minutes.

Beat and strain the eggs, beat in the sugar, salt and cream, pour into the custard case, and continue baking for a further 25–30 minutes until the custard has set.