This is my go to custard recipe every Ramadan. Cold Custard is a favorite in my house but you can also use this recipe hot for pouring onto other desserts. Fragrant rose water and fresh orange saffron give this dessert its Middle Eastern appeal. You can make this recipe the night before or the morning of the evening meal and its great alongside a cup of freshly made chai nana.
1 pint milk
55ml/2fl oz heavy cream
1/2 teaspoon vanilla extract
4 eggs yolks
2 teaspoons cornstarch
2 teaspoons rose water
1. In a 4 quart pan bring the milk and cream to simmering point slowly over low heat.
2. Whisk the yolks, sugar and cornstarch together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a whisk.
5. Return to the pan, add vanilla extract, rose water and saffron over low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into covered serving dishes and decorate tops with nuts. Chill at least 4 hours or overnight.