Creme anglaise with orange blossom water

300 ml full-fat milk
50 ml 30% sweet cream
1 tsp or more or less, depending on the strength, orange blossom water
1/2 vanilla pod, cut open
3 medium egg yolks
60 g golden caster sugar
pinch of sea salt


In a pot, add the milk, cream, vanilla bean, and orange blossom water, and warm on medium heat. When the mixture begins to show smoke, turn off the heat.

In a bowl, with a hand balloon whisk, mix the egg yolks with sugar and salt for 20 seconds. Afterwards, continue whisking, and slowly add the hot milk until fully incorporated. Pour the contents of the bowl back into the pot and heat on low heat for about 6-8 minutes, mixing ALL THE TIME, until the mixture has thickened and the back of a spoon dipped in the sauce is clean after running your finger down the centre. 

Pour into a clean bowl. Cool completely – it is best to put the bowl in another bowl with ice and cover it with cling film so a skin does not form on top.