Rose-bloom Custard
An elegant pink-tinted almond custard flavored with rose water and topped with rose-colored meringue froth, made by stirring milk and eggs over heat until thickened.
Ingredients
- 8 large Egg yolks, fresh (Reserve whites for topping)
- 8 large Egg whites, fresh (For froth topping)
- 1 tablespoon Cornstarch (Corn-flour in original)
- 0.5 cup Sugar, granulated (Or to taste)
- 0.25 pound Almonds, blanched and finely ground (Jordan almonds preferred, about 1 cup)
- 4 cups Milk, whole (A seer in original, cold)
- 1 teaspoon Rose water (For tinting and flavoring, adjust to taste)
- 0.25 teaspoon Rose water (For tinting the egg white froth)
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Instructions
- 1Finely grind the blanched almonds in a food processor or mortar and pestle until they form a fine powder. Set aside.
- 2In a large deep bowl, beat the 8 egg yolks until smooth. While beating, gradually add the cornstarch and continue beating until well combined.
- 3Add the sugar to the egg mixture and beat until well combined. Stir in the ground almonds until evenly distributed.
- 4Pour the egg mixture into a heavy-bottomed saucepan. Gradually stir in the cold milk until completely combined.
- 5Place the saucepan over medium-high heat. Stir constantly, keeping the spoon moving in the center of the pan. Once the mixture comes to a boil, reduce heat to medium-low and continue stirring constantly for 15 minutes.
- 6Stir in the rose water for tinting and flavoring. Continue cooking and stirring for 3-5 more minutes until the custard reaches a thick, coating consistency that coats the back of a spoon.
- 7Remove from heat and pour the custard into a serving bowl or individual custard cups. Allow to cool slightly.
- 8Beat the egg whites until stiff peaks form. Add a few drops of rose water to tint the froth a delicate pink color and continue beating briefly to incorporate.
- 9Spoon or pipe the rose-tinted egg white froth over the top of the custard. Serve warm or chilled.
