Place the egg yolks and the sugar in a bowl and whisk together.
In a saucepan, combine the cream with the vanilla extract and place over medium
heat. Remove as soon as tiny bubbles start to form around the edge of the pan.
Preheat the oven to 250°. Pour half of the cream into the egg mixture; mix well.
Pour back into the saucepan and cook, stirring frequently. When the mixture reaches
a creamy consistency, remove form the heat and pour into a bowl. Add the rose
water and the orange-flavored liqueur. Mix well. Pour into 4 custard cups and
place them into a large roasting pan, half filled with hot water. Bake for 40
minutes, or until ready. Place in the refrigerator for 2 hours. Garnish with the
petals and serve. Serves 4
- 4 yolks
- 1/3 cup sugar (to make into a low carb recipe, substitute
with sucralose calorie free sweetner)
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1 1/2 teaspoons orange-flavored liqueur
- petals from 2 roses
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