La Crème à la Rose
My latest obsession is apres-dinner treats which also play well as decadent breakfast ideas. Enter, the Petits Pots de Crème à la Rose (rose flavored baked custards), from "The Sucre recipes of Ladurée". The heavenly aroma of rose just takes over when you put the first spoon in your mouth, absolutely divine.
I like serving mine at dinner parties (wrapped in their parchment paper and string) - makes for a chic dessert and also make extra pots for the morning after, perfect for dipping your brioche in, accompanied with black steaming coffee.
200 ml whole milk
250 ml heavy double cream
6 egg yolks
85g granulated sugar
4 tbs rose syrup
3 drops of natural rose essential oil
3 tbsp rose water
In a saucepan, bring the milk and cream to boil.
In a large bowl, whisk the egg yolks and sugar until pale. Gradually add the milk and cream mixture and everything else.
Preheat the oven to 210F/100C. Pour the custard into the small pots and put in a roasting pan. pour water into the pan (5mm below the rim of the pots). Bake in the BainMarie for 1 hour.
The custard is cooked when softly set and jiggly in the middle.
Remove from oven and allow to cool completely before refrigerating (cover with plastic wrap) for min 2 hours.