Almond Darioles

Ingredients

• 1/2 cup blanched almonds
• 1 teaspoon orange flower water
• 1/2 cup granulated sugar
• 2 cups milk
• 1/2 cup cake flour, sifted
• 2 eggs
• Puff paste
• Butter
• Lemon sugar

Method

1. 1

   Pound almonds to a paste with 1 tablespoon of the sugar and rub through a sieve.

2. 2

   Combine sugar, flour, eggs, orange water, and almond paste in a bowl.

3. 3

   Add milk and stir thoroughly.

4. 4

   Line six custard cups with thinly rolled puff paste, put a bit of butter in each, and fill with mixture.

5. 5

   Bake about 30 minutes in a moderate oven (350°F).

6. 6

   Sprinkle tops with lemon sugar 5 minutes before removing.

7. 7

   Serve hot or cold.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 151. The excerpt below is the record exactly as published.

ALMOND DARIOLES % cup blanched almonds i teaspoon orange flower water % cup granulated sugar 2 cups milk % cup cake flour, sifted Puff paste 2 eggs Butter Lemon sugar Pound almonds to a paste with 1 tablespoon of the sugar and rub through a sieve. Combine sugar, flour, eggs, orange water and almond paste in a bowl. Add milk and stir thor- oughly. Line six custard cups with thinly rolled puff paste, put a bit of butter in each and fill with mixture. Place cups on a baking sheet and bake about 30 minutes in a moderate oven (350°F.). 5 minutes before removing them, sprinkle tops with lemon sugar. Serve hot or cold. If hot serve with vanilla sauce and omit sugar glazing. Lemon Sugar: Rub 4 or 5 sugar cubes over a lemon until they are well colored; crush, and use. ORANGE DARIOLES Prepare as for almond darioles, flavor with rind and juice of 1 orange and serve with orange sauce. 352 FRENCH 353 CUP CUSTARDS {Petit s Pots de Creme) Being a tasty as well as an economical dessert these cup custards cooked and served in little pots specially made for them are very popular all over France. VANILLA CUSTARD {Creme a la Vanille) i pint milk % vanilla bean % cup granulated sugar 3 egg yolks 1 egg white Put milk, sugar, and vanilla bean in saucepan and bring to a boil; remove from fire and cool. Beat egg yolks and white together and combine with cooled milk and strain into cups. This amount will fill 4 pots de creme. Place cups in a pan of hot water, reaching l/2 their height; cover, place live embers on cover and let custards poach about 15 minutes on back of stove; or place in a moderate oven (350° F.) and bake the same as our custards. CARAMEL CUSTARD {Crime au Caramel) 1 cup powdered sugar 1 quart milk 6 eggs 1 cup granulated sugar

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