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By: Sarina Roffé

Sutlage is a type of custard flavored with rosewater and typically served at special occasions - such as a brit milah. I generally prepare it as a dessert on Shavuot, since I love the rosewater fragrance, and it is dairy. The rosewater just fills the air and every bite melts in your mouth. The pistachios on top are optional and should be left off if one is allergic to nuts. The nuts look pretty and I love to have that tiny bit of crunch in every bite. Contains no eggs!

In the bakeries, we see an abundance of cheesecake of all flavors and varieties. Much as I like cheesecake, just fill my plate with sutlage!


6 Cups whole milk
1 Cup milk
1 Cup cornstarch
1 Cup sugar
2 - 3 drops of rosewater
Food coloring, if desired
2 Tablespoons pistachios, chopped


1.   Put 6 cups of milk to heat in a saucepan. Do not boil.

2.   Bring the other cup of milk to room temperature. Dilute cornstarch in 1 cup of milk and stir until dissolved.

3.   Add sugar to heated milk. Then add the milk and cornstarch mixture, stirring with wooden spoon until thickened, about 10 minutes.

4.   Add rosewater and stir. Color with

a few drops of food coloring, if desired. Pour into flat serving dish or into individual bowls and sprinkle with pistachios.

5.   Refrigerate overnight until set.


Sarina Roffe is the author of several books, including Backyard Kitchen: Mediterranean Salads (Sephardic Heritage Project, 2016), and Branching Out from Sepharad (2017), available on Amazon. Her cooking app, Sarina's Sephardic Cuisine, is available in the Apple Store.