Orange Flower Custards (Crèmes Parfumées à l’Eau de Fleur d’Oranger
makes 8 servings

• 1/2 cup sugar
• 6 Tbl. cornstarch
• 1/4 tsp. salt
• 1 whole egg + 3 egg yolks
• 2 1/2 cups whole milk
• 1 1/4 cups half and half
• 1 3” cinnamon stick
• 2 Tbl. unsalted butter
• 1 Tbl. orange flower water
• 2 cups fresh berries
• 1 Tbl. sugar
• Cinnamon

1. Combine sugar, cornstarch, and salt in large saucepan and whisk to combine. Add egg yolks and whole egg, whisking well. Whisk in milk and half and half until mixture is smooth. Add cinnamon stick and cook over medium heat, stirring occasionally, until it starts to steam, then whisk constantly until thickened. This should take 10-12 minutes in all.
2. Remove custard from heat; remove cinnamon stick and discard. Whisk in butter and orange flower water. Let stand until cooled slightly, about 10 minutes, whisking often to prevent a crust from forming.
3. Transfer custard to a bowl or individual cups. Cover with plastic, pressing plastic to custard surface. Refrigerate until chilled. About 15 minutes before serving, stir together berries and sugar and let stand. Top custard with fresh berries and any accumulated juices. Sprinkle with cinnamon.