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.

• CourseSweets
• LifestyleVegetarian

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. CourseSweets LifestyleVegetarian 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:MetricUS Imperial

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."