Egg cream with orange blossom

Egg cream with orange blossom (2 people)


17 cl of 0% fat milk, 1 tablespoon of orange blossom water, 2 slices of orange, 2 egg yolks, 25 g of Xylitol, edible flowers and 2 or 3 mint leaves

Preparation (35 minutes)

  1. Put the milk in a saucepan until boiling, out of the heat, add the orange blossom water.
  2. Preheat your oven to 180 ° C, thermostat 6
  3. Beat the egg yolks with the Xylitol until they whiten, then gently add the milk while whisking.
  4. Put this mixture into two transparent glass ramekins and cook in a baking dish containing water (cooking in a bain-marie) for about 30 minutes.
  5. Let cool and place in the fridge.
  6. Before serving add a slice of orange, a small flower and a little fresh mint.