Daryoles (Medieval Custard Pie)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 32
- 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
View full nutritional breakdown of Daryoles (Medieval Custard Pie) calories by ingredient
Introduction
This is a medieval egg custard pie with almond milk, saffron, cinnamon, and rosewater. It takes some careful attention, but is worth the time and trouble. This is extremely rich! You will want to serve thin slices, much like a cheesecake. This recipe doesn’t take kindly to being halved, though. A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin. This is a medieval egg custard pie with almond milk, saffron, cinnamon, and rosewater. It takes some careful attention, but is worth the time and trouble. This is extremely rich! You will want to serve thin slices, much like a cheesecake. This recipe doesn’t take kindly to being halved, though. A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin.Number of Servings: 32
Ingredients
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2 (9”) pie crusts, par-baked and cooled
1 cup unsweetened, plain almond milk
1 cup half-and-half cream
¼ tsp ground saffron
1 tsp ground cinnamon
5 eggs
¾ cup cane sugar
1 tsp honey
1 tsp rose water
½ tsp almond extract
Directions
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.
Member Ratings For This Recipe
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CD12870010
