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“A lovely middle eastern version of the classic dessert. Time does not include setting time.”

Ingredients Nutrition

  • 8 egg yolks
  • 14 cup superfine sugar
  • 2 12 cups heavy cream
  • 3 tablespoons rose water
  • 14 cup superfine sugar
  • crystalized rose petal, to garnish


  1. Preheat oven to 350.
  2. Using a fork, mix together egg yolks and sugar.
  3. Pour cream into a saucepan and bring almost to a boil. Gradually mix int yolk mixture, stirring continuously.
  4. Strain custard back into saucepan and add rosewater.
  5. Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
  6. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
  7. Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
  8. roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
  9. Garnish with petals just before serving.

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