How To Make Medieval Custard Pie (Daryoles)
Have a sweet slice of this custard pie that brims with the flavor of homemade almond milk, spiced with cinnamon and saffron.
Serves:
Ingredients
- 29-inch pie crusts,unbaked
- ½cupalmonds,blanched
- 1¼cupscold water
- 1cuphalf and half cream
- 1pinchsaffron powder
- 1tspground cinnamon
- 5eggs
- ¾cupwhite sugar
- 1tsprose water
Instructions
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Preheat the oven to 350 degrees F.
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Press pie crusts into the bottom and up the sides of two 9 inch pie pans. Prick with a fork all over to keep them from bubbling up.
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Bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. Set aside to cool.
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Make almond milk by placing almonds in the container of a food processor. Process until finely ground, then add water, and pulse just to blend.
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Let the mixture sit for 10 minutes, then strain through a cheesecloth. Measure out 1 cup of almond milk, and mix with half and half. Stir in the saffron and cinnamon, and set aside.
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Place the eggs and sugar in a saucepan, and mix until well blended. Place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon.
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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 remove it from heat. Pour into the cooled pie shells.
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Bake for 40 minutes in the preheated oven, or until the center is set, but the top is not browned.
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Cool to room temperature, then refrigerate until serving.
Nutrition
- Calories: 173.65kcal
- Fat: 10.87g
- Saturated Fat: 4.51g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.28g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 17.07g
- Fiber: 0.77g
- Sugar: 6.68g
- Protein: 2.53g
- Cholesterol: 46.91mg
- Sodium: 95.15mg
- Calcium: 22.91mg
- Potassium: 56.19mg
- Iron: 0.48mg
- Vitamin A: 55.11µg
- Vitamin C: 0.07mg
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