A small pastry-lined mold or a sweet dessert made in such a mold, often filled with custard or cream.
From French 'dariole,' possibly from a personal name or derived from Old French, though the ultimate origin is uncertain. It entered English through French culinary terminology in the 18th-19th centuries.
The dariole is a mystery word—even food historians aren't entirely sure where it came from, but it became the name for this fancy little pastry cup that shows up in Victorian and French cookbooks.
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