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“If you've never tried something rose flavored before, do give this a taste. Make sure you use roses that have been grown without pesticides. I always used ones that I grew at home because I knew how they had been treated. Cooking time includes refrigeration.”
2hrs 55mins

Ingredients Nutrition


  1. Place the egg yolks and the sugar in a bowl and whisk together.
  2. In a saucepan, combine the cream with the vanilla extract and place over medium heat.
  3. Remove as soon as tiny bubbles start to form around the edge of the pan. Preheat the oven to 250°F
  4. Pour half of the cream into the egg mixture; mix well.
  5. Pour back into the saucepan and cook, stirring frequently.
  6. When the mixture reaches a creamy consistency, remove form the heat and pour into a bowl.
  7. Add the rose water and the orange-flavored liqueur. Mix well.
  8. Pour into 4 custard cups and place them into a large roasting pan, half filled with hot water.
  9. Bake for 40 minutes, or until ready.
  10. Place in the refrigerator for 2 hours.
  11. Garnish with the petals and serve.

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