Author Notes
This fresh rosewater tasting cream has the burned sugar flavour and is very popular in Northern Greece. —Julie Yefsi
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Ingredients
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2,5 liters
fresh milk
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200
grams Niseste (or fine corn startch)
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1/2
kg Sugar
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1 splash
Vanilla Extract
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2 drops
Rose Water (or any natural flower extract)
Directions
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Preheat the oven on 400 F
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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.
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In the remaining 2 cups of milk disolve the corn starch or niseste, the vanilla and the flower essence.
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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.
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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.
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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)
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Bring the remaining cream to a boil again until it is thick.
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As soon as you take the pan out of the oven add the remaining cream and let it cool.
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When it is cool put it in the refrigerator for a few hours.
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Cut in squares and serve the pieces turned up-side down, so that the burned surface is on the top.
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