The Rue in a Baked Custard Tartlet
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In the 18th century, Catholic monks at the Jerónimos Monastery in Belém monks used egg whites for starching nuns' habits and there garments. This left many surplus egg yolks. To ovoid this waste, they cleverly used them to make unique custard tarlets. They sold their closely guarded secret to the Pastéis de Belém bakery, where it is still closely guarded, with only six people knowing it at a time.
monks once used egg whites
to starch their habits crisp clean
dumping yellow yolks ~
but a waste not want not pledge
inspired a baked custard tart
in an act of grace
their heavenly recipe
was kept secret sold
Copyright © John Anderson | Year Posted 2025
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