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This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

28. And again, flans of almond milk: according to the quantity of flans which you are making take the quantity of almonds, have them well and cleanly blanched and washed and then have them very well brayed; and take very clean fair water and let him strain his almond milk into a bowl or a cornue which is fair and clean according to the quantity of flans which he should make. And then take fair amidon and wash it in fair fresh water and put it in a fair bowl when it is washed; and then take your almond milk and put it into your moistened amidon, and put in a little saffron to give it color; and then strain it through a fair strainer into a fair and clean bowl, and put in a little salt and a great deal of sugar. And when this is made call your pastry-cook who is making the crusts and let him put them in the oven a little to harden; and then let the said pastry-cook have a fair spoon either of wood or of iron attached to a good stick to fill in the oven the little crusts of the said flans.

Other versions of this recipe:

FLANS IN LENT (Le Menagier de Paris)

Flawnes for Lentyn (Thomas Awkbarow's Recipes (MS Harley 5401))

For To Make Flownys In Lente (Forme of Cury)