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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Rose water has a strong flavor; recommend adding it by spoonful and taste as you go. To make crystallized rose petals, brush plain organic (no pesticides) rose petals with a little reconstituted dried egg white and dust with superfine sugar. Ingredients:
8 egg yolks |
1/4 cup superfine sugar |
2 1/2 cups heavy cream |
3 tablespoons rose water |
1/4 cup superfine sugar |
crystallized rose petal |
Directions:
1. Use a fork to mix the egg yolks and sugar together in a bowl.
2. Pour cream into a saucepan; slowly bring to almost a boil; gradually mix hot cream into the yolk mixture, stirring constantly.
3. Place 6 heatproof ramekins (3/4 cup capacity) in a roasting pan.
4. Strain custard back into the saucepan, stir in the rose water; divide the flavored custard between the dishes.
5. Pour warm water around the dishes to come halfway up the sides.
6. Bake in a preheated 350° oven for 20-25 minutes until just set with a slight softness at the center.
7. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
8. About 25 minutes before serving, sprinkle the tops of the desserts with the remaining sugar and caramelize with a blowtorch.
9. Leave at room temperature until ready to serve; place crystallized rose petals on top just before serving.
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