Rosewater Tahini Citrus Custards with Pistachio Lace

Ingredients

• whole milk2 cups
• heavy cream1/2 cup
• egg yolks4
• honey1/3 cup
• tahini3 tbsp
• rosewater1 tsp
• orange zest1 tsp
• ground cardamom1/2 tsp
• pistachios, finely chopped1/3 cup
• cornstarch1 tbsp
• fine saltpinch

Method

1. 1Heat the oven to 160°C and place four ramekins in a baking dish.
2. 2Warm the milk and cream until steaming, then whisk in the tahini so it dissolves smoothly.
3. 3In a bowl, whisk yolks, honey, cornstarch, salt, cardamom, rosewater, and orange zest until glossy.
4. 4Slowly whisk in the hot milk mixture, then strain into a jug for a very smooth custard.
5. 5Divide among the ramekins, pour hot water into the baking dish halfway up the sides, and bake until just set, about 20 to 25 minutes.
6. 6Cool, then chill at least 1 hour.
7. 7Toast the pistachios in a dry pan until fragrant and sprinkle over the custards before serving.

Tips

• Do not boil the custard mixture after adding eggs or it may curdle.
• For a stronger floral note, add the rosewater after the custard comes off the heat.
• A long chill gives the custards a cleaner slice and deeper flavor.

Nutrition