World Flavors Cookbook

Patina Versatilis (Turnover Custard)

Name: Patina Versatilis (Turnover Custard)
Cook time: 30 min
Cuisine: Ancient World
Ingredients: 6 eggs, pine nuts, raisins, white wine, honey, garum (fish sauce — just a few drops), olive oil, black pepper

A pine nut and raisin custard baked then flipped — Apicius calls it "versatilis" because it is turned out of the mold, the ancient ancestor of a flan or tart.

Cuisine: Ancient World

Ingredients

6 eggs, pine nuts, raisins, white wine, honey, garum (fish sauce — just a few drops), olive oil, black pepper

Instructions

Toast pine nuts. Soak raisins briefly in wine. Beat eggs with honey, wine, and a few drops of fish sauce. Fold in pine nuts and drained raisins. Pour into a well-oiled baking dish. Bake at 175C until just set. Cool slightly, then turn out ("versatilis" = turned). Dust with black pepper.