Baked rose custard

Preparation info
  • Serves

    5

    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj

By Jennifer Brennan

Published 1990

  • About

Here is an updated version of the old, familiar dessert. While the standard version is the dish which every cook in every dak bungalow could produce at command, with a little change it becomes a delicately perfumed surprise.

Ingredients

  • 1 pint milk
  • 4 tablespoons sugar
  • a pinch

Method

  1. Preheat the oven to 300°F (150°C, Gas Mark 2).
  2. Blend the milk, sugar and salt together.
  3. Beat in the eggs and egg yolks.
  4. Add the rose-water and mix well.
  5. Pour into an oven-proof dish and