Bruet of Eggs72

A Whole-Egg Cheese Custard

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 3 or 4 eggs
  • ¾ pt/450 ml water


Lightly beat the eggs and vinegar, and pass through a strainer into a bowl.

Heat the water, butter, cheese, sugar and cinnamon, stirring continuously until the cheese has virtually dissolved.

Pour the hot liquid over the eggs, return to the pan, and continue stirring over a gentle heat until smooth and thick (but not curdled), and pour into a dish. Serve piping hot.