Vanilla and Rose-Scented Milk Sauce

Preparation info

  • Difficulty


  • Makes about

    3 cups

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.


  • 3 cups milk
  • tablespoons superfine sugar
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 1 tablespoon rose water, or more to taste
  • ¼ teaspoon vanilla extract


  1. In a medium saucepan, combine 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.