CharletOrigin: English Period: Medieval |
Original RecipeCharlet yforced (from A Forme of Cury)Take mylke and ſeeþ it, and ſwyng þ9with zolkes of Ayrenn and do þ9to. and powdor of gyng9 ſugr. and Safronn and caſt þ9to. take the Charlet out of the broth and meſſe it ī dyſshes, lay the ſewe onoward. flo9 it with powdor douce. and sūe it forth. 
Modern RedactionIngredients:
600ml milk Method:PreparationPlace the milk in a pan and bring to the boil. Meanwhile beat the egg yolks in a bowl and add the ginger, sugar and saffron. Beat together well and when the milk is boiling tip the egg mixture into the saucepan. Leave it to cook in the milk and when ready remove with a slotted spoon. Place in a bowl, spoon a little of the cooking milk over the top, Sprinkle with 1 tsp powder douce then serve. Though named after Charlet this is actually quite a different recipe and I think it was intended as a kind of dessert. However, it also works well as a (very different) kind of starter. |
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