How to make Rose Caramel Custard -
A great custard made with aromatic and refreshing rose.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Rose water (रोज़ वॉटर), Rose syrup (रोज़ सिरप)
Cuisine : Indian
Course : Desserts
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You can also find more Desserts recipes like Chai Cheesecake Brownie Cheese Cake Coconut Kulfi Christmas Creme Brulee
Rose Caramel Custard Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Rose Caramel Custard Recipe
Rose water 1 tablespoon
Rose syrup 1/2 cup
Milk 2 cups
Sugar 1 1/2 cup
Eggs 4
Vanilla essence 1 teaspoon
Method
Step 1
Preheat oven at 180°C.
Step 2
Heat 1 cup sugar in non-stick pan alongwith 3-4 tbsps water and cook till sugar caramelizes.
Step 3
Line individual ramekin moulds and a glass baking dish with some caramel.
Step 4
Break eggs in a bowl and whisk well.
Step 5
Heat milk in another non-stick pan till just warm.
Step 6
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.
Step 7
Fill the ramekin moulds and baking dish with prepared egg-rose syrup mixture.
Step 8
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.
Step 9
Place the baking tray in preheated oven and bake for 35 minutes. Remove from heat and refrigerate to cool.
Step 10
Serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
