Almond Milk Custard Tart or Daryols

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Today I am making two tarts to bring with me to family dinner. The pear and custard pie I’ve blogged about before and a “Daryole” or plain custard tart because my daughter has never ever liked pears.

Tomas De Courcy suggested I try making his daryoles recipe when I mentioned having 3 dozen eggs to play with. I could do that, but since I don’t like to reinvent the wheel every time I blog I am going to do the option he didn’t explore on his page, using almond cream instead of milk which was a suggested substitution in many of versions he references.

Since it is a almond cream or milk mentioned instead of cows milk or cream I feel safe in saying that we can use thick almond milk instead of marzipan like in the Italian quince tart I’ve made before. Google says almond cream is marzipan-like which is why I mention it.

To make almond cream instead of almond milk you use a higher ratio of blanched almonds to water. My almond milk is 1 cup almonds to 4 cups water. My almond cream is 2.5 cups almonds to 2.5 cups water (50-50).

Since almond cream has less fat in it than cows milk I am wondering if adding a few egg yolks instead of whole eggs would give you more of a custard mouth feel but the original recipe says to use whole eggs so that’s what this recipe will do.

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DARYOLS. XX.IX. III. 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. [Forme of Cury]

Ingredients:
* 2 cups of almond cream
* 4 eggs
* 4 tbsp raw cane sugar
* 1 pinch saffron
* 1 pinch salt
* 2 tart shells

Directions
1) Preheat oven to 350.
2) Stir together almond cream, eggs, sugar, salt, and saffron then, while stirring, pour through a pasta strainer into a larger bowl. Divide into two parts.**
3) Pour mixture slowly into each tart shell***. Bake on 350 for 40 minutes, until custard sets.
4) Serve cold.

 

** pouring through a strainer gives a smooth product, using a electric mixer makes a fluffy product, don’t use a mixer.

*** if you set the shell on the pulled-out oven rack and then pour custard into shell you wont’ spill custard on the inside of the oven. Like I did.

 

 

Caudle of Almond Milk or Hot Almond Milk Drink

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This is another experiment on the differences between cooking with ale or wine.

Nut milks are made by blanching and grinding a fatty nut, like almond, and blending it in water for some time, and then straining out the solids. Ratios will depend upon preferences and how thick you like your milk.

Since we are using saffron to colour the wine-drink option I am using white wine. They would have coloured with something else, or nothing, if red was being used.

The ale is a superior drink mix, with or without the ginger garnish. You can even use less sugar with the ale. It has a warm earthiness that is part of the best comfort food style drinks.

The heat sharpened the flavour of the wine, so if you use a crappy wine the crappiness really comes through very strongly. Honey might be preferable over sugar. Garnished with ginger is preferable over no garnish.

Both mixes taste better as the drink cools or the more you drink.

 

Ale:

Caudell de Almondes. Take rawe almondes, and grinde hem, And temper hem with goode ale and a litul water; and drawe hem thorgh a streynour into a faire potte, and lete hit boyle awhile; And cast there-to saffron, Sugur and salt, and serue hit forth hote. Two Fifteenth-Century Cookery-Books (1430)

Wine:

Cawdel Of Almaund Mylk. XX.IIII. VII. Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour of gyngur and sugur and colour it with Safroun. boile it and serue it forth. Forme of Cury (1390)

Either:

Caudell of Almondys. Grynd almondys blaunchyd & temper hem up with wyne or with ale & draw hit thorow a streynour do hit in a pott & do to sigure or hony claryfyd & safron & set hit on the fyre stere hit well as sone as hit be gynneth to boyle take hit of & serve hit forth & yf thu wilt cast a lytyll poudyr if gynger. Wagstaff Miscellany (1460)

Recipes:

Ale & Almond Caudle:
Ingredients:
1 cup Ale
1/4 cup ground almonds
pinch saffron
1/4 cup raw sugar (or honey)
pinch salt
Optional: Powdered ginger to garnish

  1. Pour cup of ale into a larger pot and stir in the ground almond. Let sit for 20-30 minutes.
  2. Blend the ale mixture for 1-2 minutes using whisk or hand blender.
  3. Pour mixture into a saucepan through a strainer or cheesecloth.
  4. Warm ale mixture on medium high until it starts to boil (approximately 5 minutes). Add saffron, sugar and salt, then stir until sugar is dissolved.
  5. Remove from heat and serve hot.

 

Wine & Almond Caudle:
Ingredients:
1 cup white wine
1/4 cup ground almonds
1/4 tsp powdered ginger
pinch saffron
1/4 cup raw sugar (or honey)
Optional: Powdered ginger to garnish

  1. Pour cup of wine into a larger pot and stir in the ground almond. Let sit for 20-30 minutes.
  2. Blend the wine mixture for 1-2 minutes using whisk or hand blender.
  3. Pour mixture into a saucepan through a strainer or cheesecloth. Add ginger, saffron, and sugar, then stir until sugar is dissolved.
  4. Warm wine mixture on medium high until it starts to boil (approximately 10 minutes).
  5. Remove from heat and serve hot.