From MS Harlein 279 (Two 15th Century Cookbooks), recipe xv
Take Creme a gode cupfulle, & put it on a straynoure; þanne take ȝolkys of Eyroun & put þer-to, & a lytel mylke; þen strayne it þorw a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony forde faute [leaf 40.] of Sugre, þan coloure it with Safroun; þan take þin cofyns, & put in þe ovynne lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd on þe pelys ende; & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & when þey don a-ryse wel, take hem out, & serue hem forth.
A Sweetened Dish
Take a good cupfull of cream and put it on a strainer, then take egg yolks and put there-to and a little milk. Then strain it through a strainer into a bowl, then take sugar enough and put thereto or else honey for the fault of sugar, then color it with saffron. Then take thin coffins and put in the oven empty and let them be hardened. Then take a dish fastened on the the peels end and pour the filling into the dish and from the dish into the coffins and when they have risen well, take them out and serve them forth.
1 baked 9″ pie shell
1.5 c heavy cream
1/4 c. strong honey
1/8 tsp ground saffron (1 generous pinch ground)
Mix together the cream, eggs, honey and saffron. Pour into a precooked pie shell. Bake at 325 for 45 minutes or until set.