Raspberry Rose Pots De Creme

When I saw this recipe in an episode of 'Giada At Home'("We will always have Paris"), I fell in love. I have been raring to give it a try but the mixed reviews about the recipe gave me pause.Many who tried it weren't happy with the flavor, texture etc etc. So with a bit of ambiguity whether to try or not to try, I went ahead and gave it a test-run with sweetened condensed milk rather than heavy cream and skipping the sugar altogether. Boy, am I glad I did. This turned out to be a very splendid dessert with the summer bounty - Raspberries and I didn't mind that the raspberry seeds were messing up the velvety texture of custard.

Sending this as an entry for Sizzling Summer Contest held at Spicy Tasty.
Ingredients:

• Sweetened Condensed Milk - 3/4 cup
• Whole Milk - 1/2 cup
• Rose Water - 1/2 tsp
• Egg Yolks - 4
• Sea Salt - a pinch
• Fresh or frozen and thawed raspberries - 3/4 cup, mashed

Procedure:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the sweetened condensed milk, milk, and rose water over medium-low heat until warm, about 4 minutes.
• In a medium bowl, whisk together the egg yolks and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries.
• Using a ladle, divide the mixture between 4-5 ramekins.
• Place the ramekins in an large baking pan.
• Pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake for 30 minutes until the custard is almost set.
• Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour.
• Remove the ramekins from the water and refrigerate for at least 2 hours until set.

Makes 4-5 Servings.

Note: Don't like the seeds in your dessert, pass the raspberry through seive before adding.
Enjoy!