Daryols (Custard Pie)

Daryols, Forme of Cury, c1390
Original:

Take Creme of Cowe mylke. oþer of Almandes. 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

[The Forme of Cury, XX.IX.III, 183, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.]

Translation:

Take Creme of Cow’s Milk, or of Almonds. Add Eggs with Sugar, Saffron, and Salt, meld it well. Do it in a pastry case of 2 inch deep. Bake it well and serve it forth.

[The Forme of Cury, XX.IX.III, 183, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.]

Ingredients:

5 Eggs (Large) 
1 Cup Milk
1 Cup Heavy Cream
1/3 Cup Brown Sugar
1/2 Cup Sugar
Pinch Saffron
1/4 tsp Salt
Cinnamon Sugar
Coffin Crust

Interpretation:

Make Crust and blind bake in Pie Pan at 350 degrees for about 10 minutes. Process Eggs through a strainer. Steep Saffron in Cream to diffuse it. Slowly add the Milk and Cream and mix. Add Brown Sugar, Sugar, and Salt and mix until smooth. Fill Pie Pan with mixture and bake at 350 degrees for around 50 minutes or until the pie is set. The pie should jiggle a little in the center when done. Top with Cinnamon Sugar

Notes:

From other Custard Pie recipes, I estimated 30 minutes to cook. The total time for mine ended up being 50 minutes. The recipe doesn’t call to be topped with Cinnamon Sugar, but it was a common addition to other Custard Pies.

Bibliography:

The Forme of Cury, XX.IX.III, 183, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.


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