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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 6 |
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A bit different, using rose water. Adapted from Classic Canadian Cooking. Prep time is actually cooking time; cook time is chilling time. It's best to use a cooking thermometer when making this recipe. Ingredients:
1/4 teaspoon ground mace |
1 teaspoon rose water |
1/3 cup milk |
1 egg, well-beaten |
1 1/4 cups heavy cream |
Directions:
1. Heat mace, rose water and milk in a small sauce pan and simmer for 5 minutes.
2. Cool and strain into the egg.
3. Strain mixture into the cream.
4. Place on top of a double boiler over gently boiling water.
5. Slowly heat mixture to 165°F
6. Pour into a bowl and chill for 24 hours.
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