Daryoles (Medieval Custard Pie)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 (9”) pie crusts, par-baked and cooled1 cup unsweetened, plain almond milk1 cup half-and-half cream¼ tsp ground saffron1 tsp ground cinnamon5 eggs¾ cup cane sugar1 tsp honey1 tsp rose water½ tsp almond extract
Preheat oven to 350F.
Blend almond milk and half and half in a saucepan over medium heat until well-combined and warmed through, but do not let it boil.
Stir in the saffron and cinnamon, and set aside.
Place the eggs and sugar in another saucepan, and mix until well blended. Place the pan over low heat, and gradually stir in the almond milk mixture and honey.
Cook over low heat, stirring constantly, until the mixture begins to thicken.
When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and almond extract and remove from heat. Pour into the cooled pie shells.
Bake for 40 minutes, until the center is set but the top is not browned.
Cool to room temperature, then refrigerate until serving.
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Blend almond milk and half and half in a saucepan over medium heat until well-combined and warmed through, but do not let it boil.
Stir in the saffron and cinnamon, and set aside.
Place the eggs and sugar in another saucepan, and mix until well blended. Place the pan over low heat, and gradually stir in the almond milk mixture and honey.
Cook over low heat, stirring constantly, until the mixture begins to thicken.
When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and almond extract and remove from heat. Pour into the cooled pie shells.
Bake for 40 minutes, until the center is set but the top is not browned.
Cool to room temperature, then refrigerate until serving.
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 4.8 g
- Cholesterol: 36.2 mg
- Sodium: 89.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g
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