The Stewpot Recipe Gallery

Daryoles
by
Arwen Southernwood


Skip right to the redaction

Original Recipe

Daryoles

[The Forme of Cury]
Take creme of cowe mylke, oÞer of almaundes; do Þerto ayren with sugur, safroun and salt.  Medle it yfere.  Do it in a coffyn of ii ynche depe; bake it wel and serue it forth.


Redaction

Ingredients:

2 boxes Pillsbury Ready-Crust, or enough pie dough to make four single crusts
5 eggs
1/2 cup sugar
1 pint heavy whipping cream
1/4 teaspoon cinnamon or nutmeg (or a combination)
8 saffron threads, crushed

Preparation Steps

    Divide each of the pastry rounds into twelve portions and use them to line the cups of a mini-muffin pan.  (Note:  If your muffin pans are not non-stick, grease them well first!)

    Beat eggs and sugar together, then beat in cream and spices.  Heat over low heat, stirring constantly, just until the mixture begins to thicken.  Pour into prepared tart shells, being careful not to overfill, as the mixture will "puff" a little upon cooking.  Bake in a 400 degree F oven for about 20 minutes.

Number of Servings

4 dozen

Serving Size

1 tartlet

Redaction Notes

This redaction is based heavily on the one in Pleyn Delit; I generally use the mini-muffin tins to make my tartlets because I want to have a bite-sized sweet.  These may also be done in larger tart pans or in standard pie plates.  Just remember to increase the cooking time slightly for tarts, and even more for whole pies.


Back to The Stewpot Main Page