Rose flavoured desserts were a big part of my childhood. While flavoring milk, cardamom, saffron and rose would take precedence over chocolate and vanilla. Even before I tasted anything with rose, the colour of the dessert/drink would catch my eye. Rose pink as they call it. Such a soothing colour and such a refreshing flavour!
Pots de creme is another favorite in our house. The tastiest and easiest way to use up those egg yolks. Can you believe that a few egg yolks and cream can whip up something so delicate and spectacular? The flavours you can play with are endless and some are right there sitting in your pantry. Like lemon or orange (a tsp of zest does it), cinnamon, maple syrup, honey, coffee, chocolate or plain vanilla. Want something more creative, use ginger, berries, nuts, caramel, lavender,coconut, saffron and the list goes on.
The addition of rosewater in this dessert reminds me of warm summer days back home and chilled glasses of rose milk that my Aunt served up after a tiring game of catch with my cousin at the park during school holidays. ‘Did you wash your hands?’ she would look at us questioningly. All I could think of was that glass in front of me. So pink, so delicious!
Not much has changed after 3 decades! I could not wait for these to chill. And I could not stop myself from eating them.
They are sure to impress your Valentine!
Notes : If you are using farm fresh eggs that have deep yellow or orange yolks, the colour of your custard might differ slightly. I generally use the grocery store eggs for making this dessert especially if I am using color. I’ve learnt it from experience!
You could use other fruits instead of pomegranates. Raspberry, strawberries and cherries make a good substitute.
The pomegranate seeds could be placed on the bowl before the custard is poured for a surprise element when one is eating or you could serve them as a topping like this one.
Pots de Creme With Rose and Pomegranate
Serves 5-6
1/2 cup milk
11/2 cup heavy/thickened cream
1 tbsp rosewater
4 egg yolks
1/4 cup castor sugar
1-2 drops pink food coloring
Pomegranate seeds, to serve
Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add the rosewater, mix and keep aside.
Whisk egg yolks and sugar in a heatproof bowl until well combined. Pour the warm cream mixture over the egg yolk mixture, little at a time whisking constantly until smooth. Take care not to add the entire cream to the eggs together as it can overcook the eggs resulting in scrambled eggs. Mix in the food color and strain the mixture into a pouring jug.
Divide the custard into five or 6 lightly-greased, ramekins or ovenproof cups. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.
Bake custards, uncovered, for 45 minutes or until just set (while the centres are slightly jiggly when shaken). Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate for at least 2 hours. Serve with pomegranate seeds, silver cachous or grated white chocolate. You could decorate with edible, dried rosebuds or petals.
These are just beyond GORGEOUS!
Thanks very much Tieghan.
This is absolutely beautiful, presentation and photography and rose is one of my favourite flavours. I’m making them ASAP 🙂
Thank you for the recipe!
Thanks Flore! They were lovely. I hope you try them.
Sonali, these little gems are such happy greetings for me on this cold February day in the midwest of the USA! Lovely and beautifully captured, these are making me hunger for spring and summer! BRAVO! Anita Rivera
Thanks dear Anita! I hope you have a great rest-of-the-winter. I can’t wait to see your beautiful Spring images on IG soon.
The post is absolutely magical, I so look forward to making them…
Thanks very much! I hope you make them and love as much as I did.
Where would one find the rosewater?
Where do you live? In Australia, rosewater is availalble in Middle Eastern and Indian stores and in most big supermarkets. You could also use rose essence if you can’t find rosewater where you live.
Wow, these are so beautiful! I just discovered your blog and I’m in love with your photos. Rose in food is one of my favorite things!
Thanks so much Natasha. Lovely to e-meet you! I am thrilled that you liked the photos:-)
Oh my, these photos and styling are outstanding!!! I can only imagine how amazing they taste! xO
Thanks my dear. Rose is an amazing flavour!
They are beyond gorgeous. Love love the styling and pictures.
Now I am craving for a yum rose dessert.
xx
Thanks dear Ash! I am virtually sending you this dessert with love:-)
So stunning my friend, just gorgeous and I love rosewater in desserts, and pots de creme!
Thanks lovely! Me too:-)
So stunning Sonali. As always, a gorgeous photoshoot filled with beautiful soft details. You are so talented (I cannot wait to see a Sugar et al cookbook one day!). My husband loves little creamy desserts like this, whilst I am a sucker for anything with rose and pomegranate. I might have to bookmark this for valentines day next week 😉
Hope you are well lovely, it’s been ages! Mostly my fault, blogging fell by the wayside last year but I am enjoying a bit of a catch up at the moment xx
So wonderful to hear from you dear Laura! As always you make my day with you sweet words. I am looking forward to your lovely posts. Catch you soon!
Transported me right back to me India and those warm sultry days and desserts made with just these flavours. Beautiful and I love the pictures!
Yes Rakhee…rose makes me nostalgic! Thanks lovely. Have a great weekend!
Wow, that really is a soothing color! I love the natural color of pomegranates, they’re like little jewels 🙂 These custards sound delicious!
So glad you liked them June! Thanks so much.
Absolutely stunning!!
These are some of the prettiest dessert pictures I have ever seen! Love the colors and styling! Those pots de creme look delicious too. 🙂
WOW I am in love with your photography!!! So so beautiful. I definitely want to try some of these fun flavors you mention. I’d also love to know when you got those adorable fluted tins, if you’re willing to share?
These look delightful! Sadly, I’m lactose intolerant. So you think they could be replicated with high quality coconut milk or cream?
I found you through Pinterest. These are the most beautiful photos I have ever seen! You are so, so talented! I am just experimenting with food photography. May I ask if you painted your background or was the pink added by photoshop?
Your photos are inspirational. I must try this. Can’t wait to experiment with the different flavours.
I made these this evening, I have to say, the mixture tastes DELICIOUS, so I’m looking forward to tasting the finished product tomorrow, however with cheap store bought eggs, I needed to use nearly half a small bottle of food colouring to get the desired pale pink colour. Is this normal..??
It was a hell of lot of ‘drops’ of food colouring….