Rose Caramel Custard

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

1. Preheat oven at 180°C.
2. Heat 1 cup sugar in non-stick pan alongwith 3-4 tbsps water and cook till sugar caramelizes.
3. Line individual ramekin moulds and a glass baking dish with some caramel.
4. Break eggs in a bowl and whisk well.
5. Heat milk in another non-stick pan till just warm.
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.
7. Fill the ramekin moulds and baking dish with prepared egg-rose syrup mixture.
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.
9. Place the baking tray in preheated oven and bake for 35 minutes. Remove from heat and refrigerate to cool.
10. Serve chilled.