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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A lovely middle eastern version of the classic dessert. Time does not include setting time. Ingredients:
8 egg yolks |
1/4 cup superfine sugar |
2 1/2 cups heavy cream |
3 tablespoons rose water |
1/4 cup superfine sugar |
crystalized rose petal, to garnish |
Directions:
1. Preheat oven to 350.
2. Using a fork, mix together egg yolks and sugar.
3. Pour cream into a saucepan and bring almost to a boil. Gradually mix int yolk mixture, stirring continuously.
4. Strain custard back into saucepan and add rosewater.
5. Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
6. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
7. Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
8. roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
9. Garnish with petals just before serving.
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