A Tart to Topple a King - Lombardy Custard

While the Crustade Lombarde (Lombardy Custard) can't take all the credit for Richard II's downfall, his love of all things rich and decadent did play its part. In this episode, I show you how to make the Crustade Lombarde and explore just how Richard II fell from power.

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LINKS TO INGREDIENTS & TOOLS**
Emile Henry Pie Dish 9'': https://amzn.to/310TT5K
KitchenAid Hand Mixer: https://amzn.to/3fOdZ7x

LINKS TO SOURCES**
Richard II - A True King's Fall by Kathryn Warner: https://amzn.to/3hRiQX4
The Oxford Handbook of Food History by Jeffrey M. Pilcher: https://amzn.to/37VgC4z
The Medieval Court Of Richard II | How To Get Ahead | Absolute History - https://www.youtube.com/watch?v=uGvDRjBIolI

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MENTIONED LINKS
The Forme of Cury: https://youtu.be/2OFUZ_hd8_k

CRUSTADE LOMBARDE (Lombardy Custard)
ORIGINAL RECIPE (From the Harleian Manuscript 4016)
Take good cream and leaves of parsley and eggs, the yolks and the whites, and break them into the cream. Beat the mixture until it is so stiff that it will stand by itself. Then take fresh marrow and dates cut into two or three, and prunes, and put the dates and the prunes and the marrow into a fair coffin made of fair paste, and put the coffin into the oven until it is a little hard. Then draw it out of the oven. Take the liquid and put it into the coffin and fill it up and cast enough sugar on. If it is Lent, leave the eggs and marrow out, and then serve it forth.

MODERN RECIPE
INGREDIENTS
- 9in pie dough
- 15 dates
- 15 prunes
- ¼ cup of bone marrow
- 1 cup (235ml) of heavy cream
- 2 eggs
- 3 Tablespoons of finely minced parsley
- ¼ cup (50g) of sugar, more or less if you want.
- A large pinch of salt
METHOD
1. Preheat oven to 425°F/220°C
2. Chop the dates and prunes into 2 or 3 pieces each.
3. Line a pie pan with your dough, then prick the bottom and spread the dates, prunes, and marrow evenly over the bottom, then bake for 10-12 minutes, or until the crust is fully cooked, then allow to cool. Reduce oven temperature to 375°F/190°C.
4. Combine the cream and eggs in a bowl and whisk until soft peaks form. Whisk in the salt and chopped parsley.
5. Pour the cream and egg mixture into the tart shell and sprinkle the top with sugar. Bake for 20 minutes or until the custard sets and the top starts to brown. There should still be a slight wobble in the middle. Allow to cool before serving.

PHOTO CREDITS
Duke of Ireland Coat of Arms - By NsMn - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=11397603
Crown - Source : http://pluspng.com/crown-png-hd-8715.html

MUSIC CREDITS
Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100884
Artist: http://incompetech.com/

#tastinghistory #richardii #medievalfood

Видео A Tart to Topple a King - Lombardy Custard канала Tasting History with Max Miller