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“Rose water has a strong flavor; recommend adding it by spoonful and taste as you go. To make crystallized rose petals, brush plain organic (no pesticides) rose petals with a little reconstituted dried egg white and dust with superfine sugar.”
1hr 10mins

Ingredients Nutrition

  • 8 egg yolks
  • 14 cup superfine sugar
  • 2 12 cups heavy cream
  • 3 tablespoons rose water
  • Finish
  • 14 cup superfine sugar
  • crystallized rose petal


  1. Use a fork to mix the egg yolks and sugar together in a bowl.
  2. Pour cream into a saucepan; slowly bring to almost a boil; gradually mix hot cream into the yolk mixture, stirring constantly.
  3. Place 6 heatproof ramekins (3/4 cup capacity) in a roasting pan.
  4. Strain custard back into the saucepan, stir in the rose water; divide the flavored custard between the dishes.
  5. Pour warm water around the dishes to come halfway up the sides.
  6. Bake in a preheated 350° oven for 20-25 minutes until just set with a slight softness at the center.
  7. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
  8. About 25 minutes before serving, sprinkle the tops of the desserts with the remaining sugar and caramelize with a blowtorch.
  9. Leave at room temperature until ready to serve; place crystallized rose petals on top just before serving.

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