Teisen Ceulfwyd Bro Gŵyr (Gower Peninsula Dowset) is a traditional Cymric (Welsh) recipe from the Gower for a dessert of a home-made custard baked in a pastry shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gower Peninsula Dowset (Teisen Ceulfwyd Bro Gŵyr).
Dyma fersiwn traddodiadol o darten cwstad, sy'n tarddu o'r 17eg ganrif felly'r defnyddiai o'r hen air 'dowset' i olygu cwstad yn y cyfieithiad Saesneg.
Cynhwysion:
1 pobiad crwst brau
dau wy mawr wedi’u curo
300ml o laeth
llond llwy bwdin o flawd plaen
ychydig o halen
ychydig o nytmeg
dau lond llwy fwrdd o siwgr
Dull:
Cymysgwch y blawd ag ychydig o’r llaeth a’i ychwanegu at yr wyau ynghyd â gweddill y llaeth.
Blaswch hwy â’r siwgr a’r halen.
Gorchuddiwch ochrau a gwaelod dysgl bwdin ddofn â chrwst brau, arllwys y cymysgedd iddo cyn malu ychydig o nytmeg ar ei wyneb.
Craswch mewn ffwrn weddol boeth (180C) am ryw hanner awr nes bod y cymysgedd wedi trwchu.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
This is a traditional custard tart, originating from the 17th century, hence the use of the old word, dowset for custard in the English translation.
Ingredients:
1 batch short-crust pastry
two large eggs, well beaten
300ml (1 1/4 cups) milk
one dessertspoonful plain flour
a little salt
a little nutmeg
2 tbsp sugar
Method:
Blend the flour with a little of the milk and then pour it into the remainder of the milk and the beaten eggs.
Add the sugar and salt, and beat well.
Line a deep pie dish with a layer of pastry, pour the prepared mixture into it and sprinkle the ground nutmeg on top.
Bake in a moderately hot oven (180C) for about half an hour, or until the mixture is set.
)
Click on the image, above to submit to Pinterest.