SC - Help with Fettiplace's custard recipe

[HICKS, MELISSA]

Lorix,
> I, alas, do not have access to Fettiplace.
> However, I have previously (6 years ago) used
> a particularly nice recipe from Fettiplace
> for custard.  Previously, the custard was
> used to pipe into 'horns of plenty' & I
> cannot remember if the custard recipe was a
> stand alone or not.  It had lots of cream in
> it, that I remember.
> 
> I am wishing to use the recipe again and
> would be grateful if someone (who is better
> endowed with recipe books then I) could post
> the recipe to me.
> 
I finally remembered to bring my copy into work.  Fettiplace's custard
recipe is as follows:  If this isn't the recipe you were thinking of, please
advise and I will hunt down another one - Mel.


To Make a Custarde

Take thicke creame put some nuttmegge and suger into yt and boyle yt well on
the fire, then beate the yelkes of vi egges very well and take some of yor
boyled creame and stirr yt with yor egges then put yt to the rest of your
Creame and boyle yt apace on walme, then put yt in a dish and let yt stand
untill yt bee cold, if you make a baked custarde put yor eggs yor spice and
suger to yor Creame as soone as you have scumed yt and beate yt well
together, then straine yt through a strainer of cushoin canvase, and so bake
yt, yor spice must bee nuttmegge and Ginger.

Spurling waffles quite a bit, but her version seems to be:

1 pint single cream (is this 600 ml?)
6 egg yolks
1 rounded tablespoon sugar
powdered ginger & nutmeg to taste

Heat cream and sugar gently
Add eggs (add a little hot cream to the eggs first so they don't curdle).
Season with spices
Stir until it coats the back of a wooden spoon

If you want to make this into a tart, pour the custard into a pre-cooked
pastry case [she doesn't mention what size] and bake for 30-40 minutes in a
slow oven (163oC or 325oF)
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