Preheat your oven to 200–210°F (90–100°C).

Heat the milk and cream in a saucepan until just simmering, then add the rose water and food coloring. In a separate bowl, whisk the egg yolks and sugar together.

Slowly pour the hot milk and cream mixture over the egg yolks, whisking to combine.

Pour the custard into ramekins to a depth of about 1/2 to 3/4 inch (1–2 cm). Bake for 45 minutes to 1 hour at 200–210°F (90–100°C), depending on your oven. You don’t need a water bath; the gentle baking is key. The custards should still jiggle slightly, but the tops should be set.

Let cool, then refrigerate for at least 5 hours (they’re even better if you chill them overnight).

Right before serving, sprinkle with pink or light brown sugar and caramelize with a kitchen torch. Enjoy!