Vanilla and Rose-Scented Milk Sauce

Name: Vanilla and Rose-Scented Milk Sauce
Yield: Makes about 3 cups
Ingredients: 1 tablespoon rose water, or more to taste; ¼ teaspoon vanilla extract; 3 cups milk; 3 tablespoons cornstarch; Pinch of salt; 3½ tablespoons superfine sugar

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

The quality of the rose water determines the amount needed here to perfume the sauce. I use the Lebanese Cortas brand.

Ingredients

3 cups milk
3½ tablespoons superfine sugar
Pinch of

Sauce
Vegetarian
Gluten-free

Method

In a medium saucepan, combine 2½ cups of the milk with the superfine sugar and salt and bring to a simmer. In a small glass, stir the cornstarch into the remaining ½ cup milk until smooth.
Pour the cornstarch mixture into the simmering milk, whisking constantly, and cook