SAFARI CRÈME BRÛL´EE

• 4 eggs
• 4 teaspoons sugar
• Vinegar, a drop or two per bowl
• ¾ cup milk
• Rose water

Combine eggs, milk and sugar in a mixing bowl. Beat well. Divide the mixture into 4 small dessert bowls. Add a drop or two of vinegar and rose water into each bowl.
Place a shallow layer of water in a wok or pan and bring to the boil. Place the bowls in the boiling water and cover with a lid. Steam for 5 minutes until the custard is set. Remove the bowls from the wok or pan and serve with a few sugar-dusted rose petals to create an exotic effect.

NOTE: This brûleé can be served chilled.

Serves 4