Greco Rosa Crema - Rose Water Set Cream Custard
View all recipes Published | September 2014
Old family recipe to celebrate our 65th anniversary
This recipe was made by our mother and father for dessert round the family table and also became one of the earliest recipes we used for our retail milk pudding. A real comfort food and very easy to make, serve with a sprinkle of cinnamon, ginger shortbread or a selection of fresh berries, or enjoy on its own.
You will need 4 ramekin dishes or one larger equivalent dish.
- 600ml whole milk
- 40g caster sugar
- 40g corn flour
- 6ml rose water
Combine whole milk and sugar. Bring to boil gradually ensuring that the sugar dissolves. Remove from heat. Pour about ½ a cup of the milk mixture over the corn flour in a bowl and whisk in to mix thoroughly. Combine milk mixture with corn flour mixture, strain through a sieve and return to heat.
Stir as it thickens until it becomes the consistency of thick custard. Take off the heat and stir in the rose water.
Pour equal amounts into the ramekins then leave to cool before refrigerating overnight until the puddings are set.
Serve in the ramekins with a sprinkle of cinnamon, your choice of fresh fruit or shortbread biscuits.
NB: This recipe can be made using other flavouring such as vanilla or refreshing lemon instead of rose water.