Recipe: Sweet Saffron Custard with Rosewater

Serves 4

This dessert combines crunchy almond pieces with creamy custard.  I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea.


3/4 cup ground almonds
2.5 cups milk
1/4 cup sugar
1 Tbsp butter
1/8 cup semolina
1/4 tsp ground cinnamon
1 tsp rosewater
pinch saffron, crushed

slivered almonds & cinnamon – garnish


1. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly.

2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes.

3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon.

NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know…

4. Stir in the cinnamon, rosewater, and saffron.  Spoon into dessert bowls and refrigerate. Garnish with slivered almonds.


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