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Medieval Custard Pie (Daryoles)
- 2 (9 inch) unbaked pie crusts
- 1/2 cup blanched almonds
- 1 1/4 cups cold water
- 1 cup half-and-half cream
- 1 pinch saffron powder
- 1 teaspoon ground cinnamon
- 5 eggs
- 3/4 cup white sugar
- 1 teaspoon rose water
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 8.3g|
|Saturated Fat 2.4g|
|Total Carbohydrate 14.2g|
|Dietary Fiber 0.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|