Total Time
24hrs 20mins
Prep 20 mins
Cook 24 hrs

A bit different, using rose water. Adapted from Classic Canadian Cooking. Prep time is actually cooking time; cook time is chilling time. It's best to use a cooking thermometer when making this recipe.


  1. Heat mace, rose water and milk in a small sauce pan and simmer for 5 minutes.
  2. Cool and strain into the egg.
  3. Strain mixture into the cream.
  4. Place on top of a double boiler over gently boiling water.
  5. Slowly heat mixture to 165°F
  6. Pour into a bowl and chill for 24 hours.