Baked Custards

This recipe is drawn from the handwritten collection of Jane Staveley, dating to the late 17th century, a time when English households were meticulously recording beloved dishes. Custards like this were the pride of banquet tables, enjoyed by the gentry and often flavored with precious imported spices and fortified wines like sack—a mark of wealth and taste. Baking custards 'in pots' was common, as ovens were inconsistent; using individual earthenware vessels ensured better results. Custards were both practical and celebratory—showcasing eggs and cream from country estates, subtly spiced and subtly sweetened, evoking comfort even as they delighted the senses.

In Jane Staveley’s kitchen, you’d find a large cauldron or saucepan for boiling and infusing the cream with spices, along with a strainer (often a fine cloth) to remove spice debris. Cooks beat eggs in earthen bowls, using a whisk fashioned from twigs or bundled rosemary. Custard was baked in small pottery jars (pots), set in the bread oven or hearth amidst embers, sometimes shielded by a baking dome. If pastry shells were used, a rolling pin and dough board would be needed. No thermostat—cooks relied on well-honed intuition! Today, we have the luxury of precise heatproof ramekins, electric whisks, mesh strainers, and reliable ovens, but the heart of the recipe remains unchanged.