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.

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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.Sweet Saffron Custard with Rosewater
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Ingredients
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."
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

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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