Paula Wolfert

Vanilla and Rose-Scented Milk Sauce

Preparation info

  • Makes about

    3 cups

    • Difficulty

      Easy

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

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