Rose flavored pudding is delicious. It's velvety, smooth and floral. It's also surprisingly easy to make!
You will need:
350 gr milk (my measuring cup broke, don't judge me!)
100gr sugar (Or more/less to taste)
3 tbsp cornstarch
tiny pinch of salt
3 egg yolks
2 tbsp rosewater (potent stuff, so be careful!) (Also make sure to get the edible kind, not the make up kind)
if you like your pudding pretty sweet, you can go up to 150 grams of sugar, if you don't like too sweet pudding, you could go even lower that 100 grams.
Step 1: Measure & Combine
Measure all your ingedients. Combine the milk, sugar, cornstarch and salt in a saucepan. Whisk well to eliminate any cornstarch lumps.
Separate the egg yolks into a different bowl, keeping the egg whites to make meringues or something like that. To separate the egg yolks, either rock them back and forth between eggshells to 'lose' the egg white, or drop them into your (very clean) hands and let the egg white wiggle down between your fingers. Then smash all those pretty egg yolks into egg yolk puree.
Step 2: Cook & Mix
Bring the milk mixture to a soft boil, you'll feel the cornstarch suddenly thickening the mixture as you reach the boiling temperature. Keep stirring to eliminate any lumps, bumps or rough spots. As it starts to bubble, pour about half the (very hot!) milk mixture in with the egg yolks. Whisk constantly! This is to bring the egg yolks up to temperature so you don't get scrambled eggs in warm sweet milk (ugh..).
After this is mixed, add the egg/milk mixture to the remaining milk in the saucepan and put it back on a gently heat. Keep stirring! As soon as it thickens up it's done!
Step 3: Pour & Chill
Pour your pudding into a container that can stand the heat. Leave it to cool out side of the fridge, once at room temperature place it inside the fridge to cool down even more. This would also be the perfect time to add pink food coloring if you want to make it pretty.
I cover my pudding up with cling film because I was always told it prevents a skin from forming on top of the pudding.
Step 4: Serve
I serve my pudding with a bit of hibiscus syrup, to add some tang to the desert. Now go give it to your mother or something like that, she'll love it.
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