Breakfast
2008-10-22 16:17:20.341037+02 by Dan Lyke 1 comments
The nice thing about a partner who ends up using more egg whites than yolks? I get to make custards and Hollandaise and such. This morning I was rooting around for vanilla and found the rose water instead. Alas, the kitchen was busy, so I was distracted and left out the sugar. Still, with a touch of maple syrup, it's pretty tasty. Here's what I meant to make:
- 2 cups ½&½
- 4 yolks
- 2 Tablespoons rose water
- ¼ cup sugar.
- pinch of salt
Blend, pour into ramekins, and bake at just a touch over 300°F in a water bath until firm, about an hour.