ingredients

6 egg yolks
1 l of milk
40 g of Maïzena
2 tbsp. to s. of orange blossom water
1 orange
100 g of sugar
Brown sugar

Steps

Step 1

Take a large strip of orange zest with a thrifty knife; heat it with milk and sugar; just before boiling, remove from heat, let infuse and warm.

2nd step

Mix the Maïzena gradually pouring 5 cl warm milk without stopping; add the yolks. Pour by whisking in warm milk. Heat by turning (scrape well the bottom) on medium heat until the cream thickens. Take off the fire, add the orange blossom water. Pour immediately into 8 small bowls (or small dishes) of 12-15 cl. Let cool. Place at least 15 minutes in the fridge.

Step 3

Just before serving, powder the surface with a thin layer of brown sugar; go under the grill just the time to melt it.

tips

Other fragrances. Before heating the milk, replace the orange zest and orange blossom water with 1 pinch of green anise seeds; infuse several hours in the fridge before making the cream; filter through a fine strainer. Or replace the orange blossom with rose water.

Knack. Burn the sugar at the last moment: the caramel hardens as soon as it cools, but then reliquifies quickly to the moist contact of the cream.