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Main Ingredients | Rose water, Rose syrup |
Cuisine | Indian |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Rose Caramel Custard
- 1 tablespoon Rose water
- 1/2 cup Rose syrup
- 2 cups Milk
- 1 1/2 cup Sugar
- 4 Eggs
- 1 teaspoon Vanilla essence
Method
- Preheat oven at 180°C.
- Heat 1 cup sugar in non-stick pan alongwith 3-4 tbsps water and cook till sugar caramelizes.
- Line individual ramekin moulds and a glass baking dish with some caramel.
- Break eggs in a bowl and whisk well.
- Heat milk in another non-stick pan till just warm.
- Add remaining sugar, vanilla essence and rose water to the egg and whisk well. Add the lukewarm milk and rose syrup and whisk again. Strain the prepared egg-rose syrup mixture in another bowl.
- Fill the ramekin moulds and baking dish with prepared egg-rose syrup mixture.
- Fill a baking tray with some water. Place the ramekin moulds and baking dish on the baking tray. Cover the moulds and baking dish with an aluminum foil and make a few holes on top.
- Place the baking tray in preheated oven and bake for 35 minutes. Remove from heat and refrigerate to cool.
- Serve chilled.
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