Sweet Saffron Custard with Rose Water

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.

Ingredients:

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

slivered almonds & cinnamon – garnish

Method:

1. Finely grind the almonds in the bowl of a food processor. 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.

Sweet Saffron Custard with Rosewater
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Sweet Saffron Custard with Rosewater
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
  • 3/4 cup slivered almonds
  • 2 1/2 cups milk
  • 1/4 cup sugar
  • 1 Tbsp butter
  • 1/8 cup semolina
  • 1/4 tsp ground cinnamon
  • 1 tsp rose water
  • pinch saffron , crushed
Garnish:
  • slivered almonds
  • ground cinnamon
Servings: people
Units:
Instructions
  1. Finely grind the almonds in the bowl of a food processor. 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.
  4. NOTE: If you let this boil by accident, the bubbles are like volcanoes. The lava pudding can give quite a burn. Don’t ask me how I know…
  5. Stir in the cinnamon, rosewater, and saffron. Spoon into dessert bowls and refrigerate. Garnish with slivered almonds."

1 Comment

  1. Rose water? Semolina? Oh Sasha, you make me Google!

    I made this dessert along with the Lamb Kabab and Potato Kazmag (I’ll post comments on those recipes also). I have to say that I had never used rose water in a dish before. It’s super fragrant, and was a little too much for us. My wife said that she felt like she was eating hand lotion (hers is rose-scented).

    Regardless, I’m still glad I tried this dish. I might even try making it again without the rose water to see what that’s like. The other Azerbaijani dishes I tried were awesome! Even the dishes that aren’t keepers for me are part of the journey.

    Thanks for the adventure!

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