Kathie Oh's Recipe

Creme Caramel w/ Roses

Category: specialties

2 oz granulated white sugar
2 tablespoons water
Custard

4 fl oz semi-skimmed milk
1/2 oz granulated white sugar
1 egg
1 egg yolk
1 teaspoon rose water (available from Moroccan grocers and some delicatessens)
A few drops vanilla essence


Place the ramekins in a shallow, ovenproof dish (such as a quiche dish). Preheat the oven to 350 degrees F
Put the sugar and water in a small saucepan over a low heat. Stir continuously as the sugar begins to melt. It may become dry and form lumps as it cooks. Don’t worry; it will liquefy again after a few minutes, and then start to change color. As soon as it is a dark golden brown, take off the heat and immediately divide between the two ramekins, making sure both the bottoms are completely covered.
In another small saucepan over a low heat, heat the milk and sugar just until the milk is warm and the sugar has dissolved. Do not boil. Take off the heat.
In a bowl, beat together the egg, egg yolk, rose water and vanilla essence. Slowly pour this mixture into the saucepan of milk and stir well.
Divide the custard between the ramekins. Fill the oven dish with enough water to come halfway up the sides of the ramekins.
Put the ramekins in the middle of the oven and cook for 45-55 minutes, or until the custard has set. Take the ramekins out of the oven dish and leave to cool. Store in the fridge until needed.
When ready to serve, loosen the caramels onto two plates. Shake gently if necessary to loosen. Decorate each plate with rose petals for additional color and fragrance.