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Tyropatinam (Baked Custard)
Tyropatinam (Baked Custard) is a traditional Ancient Roman recipe for a baked custard dessert flavoured with honey, fish sauce, cinnamon and black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Tyropatinam.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Baking RecipesAncient Roman Recipes
Original Recipe
Tyropatinam: accipies lac, adversus quod patinam aestimabis, temperabis lac cum melle quasi ad lactantia, ova quinque ad sextarium mittis, si ad heminam, ova tria. in lacte dissolvis ita ut unum corpus facias, in cumana colas et igni lento coques. cum duxerit ad se, piper adspargis et inferes.
Translation
Estimate the amount of milk necessary for this dish and sweeten it with honey to taste; to a pint of fluid take 5eggs; for half a pint dissolve 3eggs in milk and beat well there is incorporate thoroughly, strain through a colander into an earthen dish and cook on a slow fire. When congealed sprinkle with pepper and serve.
Method:
Mix the milk with honey and Liquamen in a bowl and pour into a saucepan. Heat this until it is just at the point of boiling. Remove from the heat and quickly add in the well-beaten egg yolks. Gently mix with a whisk before adding in the nutmeg or cinnamon to flavour. Stir well and pour into individual moulds or into a baking dish. Bake uncovered in a moderate oven (180°C (350°F/Gas Mark 4)) for an hour until the custard is set. Serve with a twist of black pepper. To make the dish more interesting you can add a handful of currants or raisins.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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