Making current cake with rose water is a delight. Instead of rose cookies, you get to experience a thick and airy cake taste. The batter: 1 cup butter, at room temperature 1 cup sugar 2 eggs, at room temperature 1…
Published December 30, 2007 by
If you want to change your sights from gourmet cookies to something a little more 'different', this recipe is what you need.
Cook the brown sugar and water until syrup is formed. Pour a little into the bottom of 8 custard cups.
Beat the eggs, egg yolks, sugar, and salt until light, and then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake in a 350 degree oven for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.