In Which I first fail, and then succeed at making Letelorye

So being possessed once again with the urge to alye things togedre and such things I took once again to my trusty internets and upon searching Forme of Cury once again I decided to make a dish called Letelorye.  Upon reading it I saw it was an egg custard.  "Lovely!" my froggy brain exclaimed and I set to work with high spirits!

Letelorye
Take ayrenn and wryng hem thurgh a styunour and do there to cowes mylke with butter & safroun and seeth it wel.  Leshe it and loke that it be stondyng and serve it forth

Here are the ingredients I used
2 eggs
1 cup milk

dash salt
2 TBSP butter
couple dashes allspice
1 TBSP brown sugar

Okay so I have no saffron and I'm not likely to get any anytime soon so I decided to put a couple of dashes of nutmeg in for flavor and I wanted it slightly sweet so I put in a bit of brown sugar as well even though the recipe didn't call for it.    I started by beating the eggs and putting them through a mesh strainer.  I added the milk and stirred it well.  I added the salt and I put the heat on medium low and stirred it with a whisk as it heated up.   I added the butter one tablespoon at a time and kept whisking.  I added the dashes of allspice and whisked until it thickened up as it started boiling.   Well not the first time.  The first time I whisked until it was almost boiling then in my infinite wisdom stepped away to wash a couple of dishes.  That was not a good idea.   The first batch separated into solid stuff and watery stuff.  I strained it to get the solids.  It tasted okay but the texture and taste was more like super soft slightly sweet very buttery scrambled eggs.    I didn't let the failure phase me though I just washed up the dishes I'd used and set at it again and this time stood there whisking until it was done.  So before I knew it I had a lovely egg custard in front of me :)   I thought it was lovely. It was nice and custardy and rich.  It was nice and smooth and creamy.   Hubby liked it alright too even though he doesn't particularly care for custards in general.   It made two generous helpings, but it could have made three or four smaller servings easily.

First a picture of the failure

Now a picture of the success

Oh much better there!

That does it for tonight and the amphibian misadventures of medieval cooking.  Many thank for reading and I bid thee farewell till anon when I shall attempt another dish from the King's kitchen!