Rosewater Custard

Rosewater Custard, Take I

This uses a creme brulee base, so it’s incredibly rich.  I couldn’t get it to set, even while pushing dangerously close to curdling stage.  It’s more like a creme anglaise, and probably would make a fantastic ice-cream, I plan to try it out on my parents.  My dad really liked the saffron ice-cream I made one year.  🙂

3 cups heavy cream
6 egg yolks
1/3 cup sugar
1 tsp. rosewater extract

–Heat the cream until tiny bubbles form around the edge of the pan.
–Meanwhile, in a 2-quart saucepan, blend yolks with sugar.  Slowly, while stirring, stir in cream (s l o w l y or you’ll curdle it!)
–Over medium-low heat, cook while stirring constantly, until it just coats the back of a metal spoon, about 15 minutes.  (Or if you’re like me, just keep cooking until you can “feel” the change, laughing in the face of. . . um, not really danger, just disappointment if you mess it up)
–Pour mixture into a casserole dish, refrigerate until well chilled, about 6 hours.  It will be soft and gloopy, but oh so delicious.

This is Take I because I think I’m going to have to treat it more like a creme caramel with the whole cooking in the water bath in the oven thing.

Orange Blossom Gelatin

Yes, it’s powdered horse hooves/cow bones, but it’s still fun to play with.

1 packet gelatin
1 cup water
1 cup sugar
1 tsp. orange blossom extract

–Heat up the water and sugar until it comes to a slow boil.  This is a basic simple syrup.
–Sprinkle in the powdered gelatin and stir, baby, stir.  Stir until it’s all dissolved.
–Remove from heat and add the orange blossom extract.  I tried letting in cool and when it was room temperature, poured it slowly over the chilled custard.  Yeah, that didn’t work so well, but it still tasted good.


Author: ~R

I write about life, people, and the things that interest in me. Which often includes death, sex, friendship, and the future of humanity. I hope for the best in people and I prepare for the worst. But no matter what happens, change is constant and everything will be ok.

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