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Rosewater Vanilla Custard Cups

Silky homemade custard infused with fragrant rosewater and rich vanilla for an elegant chilled dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 6 cups
Course: Custards & Puddings
Cuisine: Middle Eastern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Custard Base
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 egg yolks large
  • 1/2 cup granulated sugar
  • 1 tbsp rosewater culinary grade
  • 1 tbsp vanilla extract pure
  • 1 vanilla bean optional
  • 1 pinch sea salt
Garnish
  • dried rose petals optional
  • crushed pistachios optional

Equipment

  • saucepan
  • whisk
  • fine mesh sieve

Method
 

  1. Warm milk and cream in a saucepan until steaming.
  2. Whisk egg yolks, sugar and salt until pale.
  3. Temper eggs with warm dairy mixture.
  4. Cook gently until custard thickens and coats a spoon.
  5. Stir in rosewater and vanilla extract.
  6. Strain through a fine sieve.
  7. Divide into serving cups and chill for at least 4 hours.
  8. Garnish and serve chilled.

Notes

For the smoothest texture, avoid boiling and always strain before chilling.