Recipe

Daryoles Medieval Custard Pie Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years ago 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 reci... More Prep:50m Cook:40m Servings:32	Jo_jo_ba
	creamy custard almondmilk cream orange yellow fragrant stovetop bake medieval history almonds saffron cinnamon rosewater exotic spicy eggs sweet honey rich pie tart sweets

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Ingredients

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.

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Comments

nlo209 2 years ago said:
This looks very interesting. I'm putting it in my "to try" file. Thanks

zanna 2 years ago said:
ROSEWATER,ALMONDS,Saffron,WOW...THIS IS A KEEPER.THANKS

jo_jo_ba 1 year, 10 months ago said:
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