|Name:||Daryols||Contributor:||Leigh Ann Hussey|
|Description:||Medieval custard tarts||Posted:||1994-03-10|
|Key words:||SCA, custard, tarts||Category:||Desserts|
|Ingredients:||1-1/2 c cream
1/2 c sugar
3 eggs + 1 yolk
1/8 tsp saffron powder
1/2 c blanched almonds, blended fine with 1/2 c water
1/4 tsp salt
|Preparation:||Bake in little coffyns 2" deep. Bake the shells first at 425 deg F until
they just begin to brown, then reduce the heat to 325 deg F. Fill the
shells with the custard and bake again for 30-35 min, until the custard
is set and the shells are golden brown.
|Notes:||I used a mixture of cream and thick almond milk for my kitchen test; at
the actual feast, we ran low on almonds, so used less almond milk, and
it worked fine anyway.
Expansion to serve 130: 1 gal cream, 5 c sugar, 5 c almonds, 33 eggs (24 + 9 yolks), 4 c water, 1 tsp saffron, 2 tsp salt.