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Author Notes: This fresh rosewater tasting cream has the burned sugar flavour and is very popular in Northern Greece. —Julie Yefsi
- 2,5 liters fresh milk
- 200 grams Niseste (or fine corn startch)
- 1/2 kg Sugar
- 1 splash Vanilla Extract
- 2 drops Rose Water (or any natural flower extract)
- Preheat the oven on 400 F
- In a pot over medium heat, pour all but 2 cups of the milk, stir in the sugar until it is disolved and it starts to boil.
- In the remaining 2 cups of milk disolve the corn starch or niseste, the vanilla and the flower essence.
- When the milk-sugar mixture begins to boil, remove it from the heat and add the above corn-startch/vanilla/essence mixture. Stir until it starts to thicken.
- In a 38 cm (or 15 inch) pan, pour a large spoon full of the cream and shake it around to cover the bottom of the pan.
- Put the pan in the oven and let it burn until it turns a light brown colour (pierce with a knife if it starts to bubble so that the "skin" layer sits on the pan)
- Bring the remaining cream to a boil again until it is thick.
- As soon as you take the pan out of the oven add the remaining cream and let it cool.
- When it is cool put it in the refrigerator for a few hours.
- Cut in squares and serve the pieces turned up-side down, so that the burned surface is on the top.
- This recipe was entered in the contest for Your Best Pudding
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