Doucetez
From "Two fifteenth century cookery books"
xv. Doucete.--Take Creme a gode cupfulle, & put it on a straynoure; ŝanne take olkys of Eyroun & put ŝer-to, & a lytel mylke; ŝen strayne it ŝorw a straynoure in-to a bolle; ŝen take Sugre y-now, & put ŝer-to, or ellys hony forde faute of Sugre, ŝan coloure it with Safroun; ŝan take ŝin cofyns, & put in ŝe ovynne lere, & lat hem ben hardyd; ŝan take a dysshe y-fastenyd on ŝe pelys ende; & pore ŝin comade in-to ŝe dyssche, & fro ŝe dyssche in-to ŝe cofyns; & when ŝey don a-ryse wel, take hem out, & serue hem forth.
"Take 1000 eggs or more" also describes this dish.
I'm after individual tartlets, not a pie to be sliced, so I made cases in a mince-pie tin and blind-baked them. The filling (enough for about 30 tarts) was:
3 egg yolks
8 fl oz single cream
big squeeze of Runny Honey
pinch of saffron
Baked at 220 for about 5 mins.
Testers at work and at home liked them.
They need to be eaten quite soon:
warm would be ideal, but the next day at latest. Freezing does not work.