Part 3/8:
The recipe for doucetes, attributed to medieval times, provides a fascinating window into monkish culinary artistry. It calls for simple yet rich ingredients: cream, egg yolks, milk, sugar or honey, saffron, and a crust—often referred to as a "coffin" in medieval terminology, signifying that its primary purpose was to hold the filling rather than to be consumed.
Ingredients Needed:
1 1/4 cups (300 ml) of cream
7 egg yolks
3/4 cup (175 ml) of milk
1/2 cup (100 g) sugar or honey
A pinch of saffron threads
Dough for the crust
Note: A common interpretation of "coffin" suggests it is not meant for eating, but modern adaptations often include choosing a delicious short crust pastry instead.