Riz au Lait de Coquelicot (French Mother's Day — Rose Petal Rice Pudding)

Ingredients

• 500ml whole milk
• 125ml heavy cream
• 1 vanilla pod, split and scraped
• 4 egg yolks
• 60g caster sugar
• 30g candied rose petals (Provence PDO)
• 15ml rose water (premium grade, Persian)
• Pinch sea salt

Method

1. 1
   Heat milk, cream, and vanilla pod to 82°C; remove from heat and steep 5 minutes.
2. 2
   Whisk egg yolks and sugar until pale and ribbon-like, approximately 3 minutes.
3. 3
   Temper yolks by slowly pouring hot milk into whisking yolks in three additions, whisking constantly.
4. 4
   Strain custard through fine sieve; stir in rose water and salt.
5. 5
   Pour into serving bowls; chill 20 minutes over ice bath or refrigerate 2 hours.
6. 6
   Top with candied rose petals and serve chilled or gently warmed.