Daryoles Medieval Custard Pie
From jo_jo_ba 16 years ago
- 40 minutes to make
- Serves 32
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. Read more 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. See less
Ingredients
- 2 (9”) pie crusts, par-baked and cooled shopping list
- 1 cup unsweetened, plain almond milk shopping list
- 1 cup half-and-half cream shopping list
- ¼ tsp ground saffron shopping list
- 1 tsp ground cinnamon shopping list
- 5 eggs shopping list
- ¾ cup cane sugar shopping list
- 1 tsp honey shopping list
- 1 tsp rose water shopping list
- ½ tsp almond extract shopping list
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.
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