Paula Wolfert

Vanilla and Rose-Scented Milk Sauce

Preparation info

  • Difficulty

    Easy

  • Makes about

    3 cups

Appears in

top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

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 salt
  • 3 tablespoons cornstarch
  • 1 tablespoon rose water, or more to taste
  • ¼ teaspoon vanilla extract

Method

  1. 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.
  2. Pour the cornstarch mixture into the simmering milk, whisking constantly, and cook until the custard thickens and is just beginning to boil, 2 to 3 minutes. Remove from the heat and cool slightly, then stir in the rose water and vanilla.

The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.