In a saucepan; stir in the milk(500 ml), cream and powdered milk and bring the pan to a boil. Stir properly to ensure that the powdered milk gets dissolved completely. Put it on low heat.

In a small bowl, put 50 ml cold milk and corn flour and mix well. Ensure that there are no lumps.

Add the mixture to the saucepan and you’ll see that the mixture will start to thicken. Add the sugar to the simmering custard mixture and keep whisking.

Remove from heat and add in the rose essence and pomegranate juice to the custard and mix well. Make sure that you don’t add the juice while the custard is too hot, otherwise, the custard might split.

Let the custard cool down and serve. Garnish with rose petals and pomegranate seeds.

Note that the sweetness of the pomegranate juice will impact the overall sweetness of the custard and hence, keep tasting to ensure you get the desired level of sweetness.