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Crème Bastarde (Custard Sauce)
Crème Bastarde (Custard Sauce) is a traditional Medieval recipe for a classic chilled egg custard that can be served as a sauce or used as a pie filling. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Custard Sauce (Crème Bastarde).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+1 hour chilling)
Serves:
4
Rating: 
Tags : Dessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Crème Bastarde
(from Harleian MS 279)
Crème Bastarde.Take te whyte of eyroun a grete hepe, & putte it on a panne ful of mylke, & let yt boyle; ten sesyn it so with salt and honey a lytel; ten lat hit kele, & draw it torw a straynoure, an take fayre cowe mylke an draw yt withallm & seson it with sugre; & loke tat it be poynant & doucet: serve it forth for a potage, or for a gode bakyn mete, wheder tat tou wolt
Translation
Creme Bastarde.Take the white of Eggs a great heap, & put it in a pan full of Milk, & let it boil; then season it so with Salt and honey a little, then let it cool, & draw it through a strainer, and take fair Cow's milk and draw it withal, & season it with Sugar, & look that it be poignant & sweet:& serve it forth for a pottage, or for a good Baked meat, whichever that thou will.
Modern Redaction
Ingredients:
4 egg whites, well beaten
180ml whole milk + 2 tbsp cream
60ml single cream
2 tsp cream
2 tbsp honey
pinch of salt
2 tbsp sugar
Method:
Add the egg whites to a saucepan with the milk and 60ml of cream. Stir over medium heat as it slowly comes to a boil. Allow it to simmer for 5 minutes, stirring, before adding the honey and salt. Simmer for a further minute or two then remove from the heat and strain. Add the remaining cream and sugar and beat for 200 whisk strokes. Pour into a serving dish and chill for an hour (it will thicken as it chills).
When the hour is up, removed from the fridge and beat for 100 whisk strokes then chill until ready to serve. If you wish you can add 2 tbsp rice flour to the mixture and it can then be used to fill a pie.
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