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.