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Description Edit



Ingredients Edit

Directions Edit

  1. Heat milk over low heat or in double boiler. Add Sugar and stir until dissolved.
  2. Mix cornstarch in a little cold water and add to hot milk. Still over low heat, stir until thickened.
  3. Add vanilla, orange flower water and cream.
  4. Cook for a few minutes more and let cool.
  5. Pour mixture into four individual goblets and let cool thoroughly.
  6. Pour rose syrup over each goblet to cover the cream.
  7. Refrigerate until needed. Garnish with pistachios.

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