This rich dessert sauce is adapted from a recipe in a nineteenth-century cookbook by author Hannah Mary Bouvier Peterson. It can be served with desserts such as bread pudding or apple pie.
Ingredients
- 1 quart half-and-half
- 3/4 cup sugar
- 6 large eggs, well beaten
- 2 teaspoons rose water
Directions
- In a saucepan, combine the half-and-half with the sugar. Set over medium heat, and stir until the sugar is dissolved and the milk is scalding (just below the boiling point). Remove from the heat.
- Whisk 1/2 cup of the hot cream into the eggs. Reduce the heat to low, and blend the egg-and-cream mixture into the hot cream, stirring constantly to prevent the eggs from curdling. Continue stirring until the custard thickens enough to coat the back of a spoon.
- Remove the custard from the heat, and stir in the rose water. Pour the custard into a pitcher, and set aside to cool to room temperature. Store in an airtight container in the refrigerator for up to 4 days. Warm slightly before serving.