Food for the (Gluten Intolerant) Soul

Ingredients (6 servings):
For the custard (6 individual cups, each 150 ml):

• 200 ml double cream
• 200 ml milk
• 50 grams sugar
• 30 grams cornflour dissolved in 2 tablespoons of milk
• 1/2 teaspoon rose essence

For the rose syrup:

• 50 grams sugar
• 60 ml water
• 1/2 teaspoon rose essence
• 1 tablespoon lemon juice
• A little red food coloring

For garnish:

• Desiccated coconut
• Chopped peanuts

Instructions:

1. Put the double cream, milk, and sugar in a microwave-safe bowl. Heat for 3 minutes.
2. Meanwhile, mix the cornflour and milk in a small bowl until smooth.
3. Transfer the milk and cream to a pan and bring to a boil while stirring the whole time.
4. When the cream mixture is boiling, add the cornflour mixture gradually while stirring vigorously.
5. Reduce the heat to medium and cook the custard, stirring continuously until it thickens and boils.
6. Remove from the heat and stir in the rose essence. Mix well.
7. Divide the custard among the cups, filling almost to the rim (leave some space for the syrup and garnish).
8. Chill in the refrigerator for about 1-2 hours or until the custard is completely cold.
9. Rose syrup: In a small saucepan, combine sugar and water and bring to a boil. Cook for another 1-2 minutes after boiling until all the sugar is completely dissolved.
10. Remove from the heat and stir in the rose essence and food coloring according to taste. Mix well.
11. Allow the syrup to cool completely before serving.
12. Serving: Place 1-2 tablespoons of syrup over each custard and garnish with chopped nuts and desiccated coconut. Serve immediately.