How to make it

  • 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.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • nakedchef 9 years ago
    wow, great recipe
    I really have to try this recipe
    thanks
    Was this review helpful? Yes Flag
  • jo_jo_ba 10 years ago
    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
    Was this review helpful? Yes Flag
  • zanna 10 years ago
    ROSEWATER,ALMONDS,Saffron,WOW...THIS IS A KEEPER.THANKS
    Was this review helpful? Yes Flag
  • nlo209 10 years ago
    This looks very interesting. I'm putting it in my "to try" file. Thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes