This eggless custard, made with a smooth cream, makes for a really rich dessert.
| Saturated fat
- 24mg sodium
- 2 cups whole milk
- 1 cup half-and-half
- 3 TB. sugar
- 5 pieces white bread, crust removed
- 3 TB. cornstarch
- [1/2] cup water
- 2 TB. orange blossom water
- 2 TB. rose water
In a 2-quart pot over medium-low heat, combine whole milk, half-and-half, and sugar.
Cut white bread into small pieces, add to the pot, and whisk vigorously for about 1 minute. Continue whisking for about 5 minutes.
In a small bowl, dissolve cornstarch in water. Whisk cornstarch mixture into custard.
Stir orange blossom water and rose water into custard, and whisk for about 3 minutes. Custard should be very thick now.
Transfer custard to a bowl, and set on the countertop to cool for 1 hour.
Stir custard, cover with plastic wrap, and refrigerate for at least 3 hours before serving.
This custard is great for any recipe that calls for a custard filling. You can swap out the orange blossom water and rose water with the flavoring of your choice to suit the recipe you want to use it for.
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