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Daryols
Daryols is a traditional Medieval recipe for a what is basically a custard pie flavoured with saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of Daryols.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
6–8
Rating: 
Tags : Baking RecipesBritish RecipesEnglish Recipes
Original Recipe
Daryols
(from A Forme of Cury)
Take Creme of Cowe mylke. oþ9 of Almand9. do þ9to ayren wt ſugn, ſafron and ſalt. medle it yfere. do it ī a coffyn. of ii. ynche depe. bake it wel and sūe it forth.
Translation:
Take cow milk cream or almond milk cream. Blend with eggs, sugar, saffron and salt and mix them well. Pour into pastry shells at least two inches deep. Bake well and serve it forth.
Modern Redaction
Ingredients:
pie crust (use the
pie crust recipe presented here but leave out the black pepper and add 4 tbsp
honey)
300ml single cream
2 eggs
60g sugar
10
saffron threads
large pinch of salt
five violet flowers to decorate (fresh in season, candied other wise)
Method:
Make the pie crust as per the this pie crust recipe; however as this is a sweet pie leave-out the black pepper and add 4 tbsp of honey. Roll out the pastry and use to line a 22cm pie dish. Top the pastry with baking granules (or dried peas) and blind bake in an oven at 180°C (350°F/Gas Mark 4) for fifteen minutes.
Mix all the other ingredients together and pour into the the prepared pie case and bake in the oven at 180°C (350°F/Gas Mark 4) until the pie contents solidify. Decorate with violet flowers and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
