Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise and scraped
- 4 egg yolks
- 2 tablespoons rose water
- 1/4 cup dried rose petals
Special equipment needed:
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Large mixing bowl
- Small mixing bowl
- 6 ramekins or custard cups
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, salt, and vanilla bean. Heat over medium heat, stirring occasionally, until the mixture is hot and the sugar has dissolved.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly, until fully combined.
4. Strain the custard through a fine-mesh strainer into a large mixing bowl. Stir in the rose water and dried rose petals.
5. Divide the custard evenly among the ramekins or custard cups. Place the cups in a baking dish and fill the dish with enough hot water to come halfway up the sides of the cups.
6. Cover the dish with aluminum foil and bake for 30-35 minutes, or until the custard is set but still jiggles slightly in the center.
7. Remove the custards from the water bath and let cool to room temperature. Then, cover each cup with plastic wrap and refrigerate for at least 2 hours, or until chilled.
8. To serve, remove the plastic wrap and garnish each custard with a few dried rose petals.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 32g
Carbohydrates: 23g
Protein: 5g
Sodium: 110mg
Sugar: 21g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used instead, but the custard will be less rich and creamy.
- Rose water: Orange blossom water or lavender water can be used instead for a different floral flavor.
Variations:
- Chocolate custard: Add 4 ounces of chopped dark chocolate to the hot cream mixture and stir until melted and smooth.
- Lemon custard: Omit the rose water and dried rose petals and add 2 tablespoons of lemon zest to the hot cream mixture.
- Coconut custard: Replace the heavy cream with coconut milk and add 1/2 cup of shredded coconut to the custard mixture.
Tips and tricks:
- Be careful not to overcook the custard, as it can become rubbery and grainy.
- To prevent the custard from forming a skin on top, cover each cup with plastic wrap while it chills in the refrigerator.
- For a smoother custard, strain it through a fine-mesh strainer twice.
Storage instructions:
Store the custards in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
To reheat the custards, remove the plastic wrap and place the cups in a baking dish. Fill the dish with hot water and bake at 325°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the custards in the ramekins or custard cups, garnished with a few dried rose petals.
Garnishes:
Dried rose petals
Pairings:
- Fresh berries
- Shortbread cookies
- Champagne or sparkling wine
Suggested side dishes:
None
Troubleshooting advice:
- If the custard is too runny, it may not have cooked long enough. Bake it for an additional 5-10 minutes, or until set.
- If the custard is lumpy, it may not have been strained well enough. Strain it through a fine-mesh strainer again before baking.
Food safety advice:
- Be sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the custards in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Seven Sisters Rose and Vanilla Custard is a modern twist on the classic French dessert, crème brûlée. The addition of rose water and dried rose petals adds a delicate floral flavor to the rich custard.
Flavor profiles:
Creamy, floral, sweet
Serving suggestions:
Serve the custards chilled as a light and refreshing dessert after a meal.
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