Flutterby™! : Breakfast

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2008-10-22 14:17:20.341037+00 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.

[ related topics: Dan's Life Food ]

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#Comment Re: made: 2008-10-22 16:07:49.851152+00 by: Diane Reese

Wow. I think if I ate that, my arteries would explode. Sounds tasty, though.