Custard

                                                                    Custard

                                       Incredibly this recipe is over 2000 years old

        Its ancient name is tyropatinum, which apparently translates as 'a kind of souflee'

Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome

Olden Recipe 

500ml milk, warmed in a saucepan with 100gms of wild honey.
Allow to cool for 10 mins.
Whisk 5 whole eggs is a metal bowl.
Strain cooled honey and milk mixture into eggs, whisking further.
Pour combined mixture into an earthenware dish.
Bake of 30-40 minutes in a 160 degree oven.

Tyropatinum to Custards as we know it 

 Custards baked in pastry (custard tarts) were very popular in the Middle Ages and are the origin of the English word 'custard' comes from the French term croustade' originally referred to the crust of a tart.

Croustade is derived from the Italian word crostata and ultimately the Latin crustare

                                                       

                                              The name Custard comes because of Tart

Ancient Rome To Lisbon (17 th Century)

Custard Tart