- Recipes
- Pomegranate And Rosewater Custard
Dessert
Pomegranate and rosewater custard
Difficulty:
Easy
Prep time:
10 mins
Cooking time:
10 mins 3 hours Chilling
Servings:
4
Ingredients
- 4 Egg yolks
- 1 cup a2 Milk® Full Cream
- 1 tbsp Cornflour
- 1/2 cup Caster sugar
- 2 tsp Rosewater
- 1 cup Pomegranate seeds (3/4 cup for topping, 1/4 cup for juice)
- 1/4 cup Pistachio kernels, toasted and roughly chopped
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Directions
- Pour the a2 Milk® Full Cream into a small saucepan. Heat over medium heat, stirring constantly, for 5 minutes or until hot. Do not allow to boil. Remove from heat.
- In a heatproof bowl, whisk together the egg yolks, cornflour, caster sugar, and rosewater until well combined and pale.
- Gradually pour the hot milk over the egg yolk mixture, whisking constantly to temper.
- Return the mixture to the saucepan over low heat. Cook, stirring constantly, for 5 minutes or until the custard thickens and coats the back of a metal spoon. Do not allow to boil, as it may curdle.
- Divide the custard evenly among 4 serving glasses.
- Press plastic wrap directly onto the surface of each custard to prevent a skin forming. Refrigerate for at least 3 hours or until fully chilled and set.
- Meanwhile, press 1/4 cup pomegranate seeds through a fine sieve to extract the juice. Discard the pulp.
- To serve, remove the plastic wrap. Top each custard with the remaining pomegranate seeds, drizzle with the pomegranate juice, and sprinkle with toasted pistachios.
