Cream with rosewater - (Krema me rodonero) Cream with rosewater NOTES From Stelios Parliaros, AB magazine, Spring 2003 Recipe is slightly altered. Stelios Parliaros introduces the recipe as a low fat one and uses aspartame (a substant of sugar) instead of sugar. Greek : Κρέμα με ροδόνερο Serves / Yields : 4 persons Season:All season Print this recipe INGREDIENTS 2 eggs 1 spoon sugar 450 gr fresh milk (1,5% fat) 40 gr cornflour 2 spoons rosewater METHOD Heat milk in a bowl. Mix sugar, eggs and cornflour in another bowl. Just before the milk starts to boil pour gradually the egg mixture into the bowl. Stir well continously. When the cream starts to boil and thicken remove from heat and add the rosewater. Share the mixture equally in 4 small bowls and preserve in fridge.