This is an excerpt from A Noble Boke off Cookry
The original source can be found at MedievalCookery.com
To mak charlet forced tak cowe mylk and yolks of eggs draw throughe a stren and bet it to gedur then tak freshe pork smalle hewene and cast all to gedure in a pan and colour it with saffrone and let it boile till it be on a crud then take it up and lay it on a clothe upon a bord and presse out the whey then tak the mylk of almondes or cow creme and sett it on the fyere put ther to sugur and colour it depe with saffrone then leshe out the crud and couche it in dishes and pour out the ceripe and cast on sugur and canelle and serve it.
Other versions of this recipe:
Charlet Enforesyd (Thomas Awkbarow's Recipes (MS Harley 5401))
Charlet Yforced (Forme of Cury)
Charlet forsed (Fourme of Curye [Rylands MS 7])
Charlet a-forcyd ryally (Two Fifteenth-Century Cookery-Books)