Rose Water Almond Custard

Ingredients

• 6 oz sweet almonds
• 0.5 oz bitter almonds
• 0.25 cup rose water
• 1 pint milk
• 2.5 oz sugar
• 1 pint heavy cream
• 8 egg yolks
• 3 egg whites (optional)

Method

1. 1 Blanch and finely pound the sweet and bitter almonds with the rose water.
2. 2 Boil the milk and sweeten with sugar. Rub the pounded almonds through a sieve into the cream.
3. 3 Strain the hot milk into the beaten egg yolks (and whites, if using), stirring constantly.
4. 4 Cook over low heat, stirring, until the mixture thickens. Remove from heat and stir until nearly cold to prevent curdling.