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In Norman times, a "crustarde" was a custard tart, filled with savouries and eggs. The word "crustarde" came from the French word crouste, meaning "crust".
In medieval England, custards were more like quiche, packed with meat and fish and covered with solidified egg. Custards were used to preserve food in a tasty form that was easy to transport. In medieval kitchens, eggs were curdled with wine or ale to form "caudles", thick custard drinks served at breakfast or supper time.
In Elizabethan times, custard tarts were called "tartstuff" and contained a thick, pulpy mix of fruit and egg.
In the late 17th century, custards were served separately from their pastry cases for the first time, in special custard cups. A century later, tea, wine and the yolks of four eggs were heated and served up with nutmeg and sugar.
By the 19th century, custard - boiled, baked or steamed - was a popular dessert. People liked custard tarts and custard was poured over puddings such as treacle sponge. The famous cook, Mrs Beeton, included the art of egg-custard-making in her popular cookery books. In those days, making custard was a delicate operation. If the custard was over-heated, the mixture formed lumps and then burned. When custard powder was invented, custard-making became much easier.
Custard has its own sweet place in...