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Name:Daryols Contributor:Leigh Ann Hussey
Description:Medieval custard tarts Posted:1994-03-10
Key words:SCA, custard, tarts Category:Desserts
ID:27 Updated:2006-01-14 20:12:17
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.
Equipment:
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