++++++++++++++++++

1 1/3 cup whole milk
6 dried rose buds
4 eggs
1/2 cup granulated sugar, plus more for the pan
2 teaspoons vanilla extract
2 tablespoons rose water
Kosher salt
1 1/3 cup all-purpose flour
3 tablespoons unsalted butter, melted, plus 2 tablespoons for greasing
2 pounds (1 kg) fresh strawberries, stems cut off
Powdered sugar, for serving
Edible dried rose petals, optional, for serving

Heat the oven to 350°F (175°C).

Add the milk and rose buds to a pot. While constantly stirring, bring the milk to a simmer. Remove the pot off the heat and steep the milk while you make the batter.

In a medium bowl, combine the eggs, sugar, vanilla, rose water, and a pinch of salt. Vigorously whisk until fully combined.

Sift in the flour, strain half of the warm milk and whisk everything until combined and lump-free. Add the remaining milk, melted 3 tablespoons of butter and whisk until incorporated.

Grease a deep, 10-inch ceramic dish with 2 tablespoons of butter. Evenly sprinkle granulated sugar on the dish, about 2 tablespoons.

Add the strawberries to the dish. No need to arrange them in a specific pattern, they will end up floating in the batter anyway.

Pour the batter over the strawberries. If your dish isn’t deep enough to hold all the batter, bake any remaining batter in a smaller dish.

Place the dish in the oven and bake for 55 to 65 minutes, until the top of the clafoutis is slightly browned and springy to the touch.

Serve warm or allow the dessert to come to room temperature for a sliceable consistency.

Top with a hefty amount of powdered sugar and rose petals.