Instructions: Put the milk in a pan with the angelica flowers, vanilla and orange flower water. Bring to the boiling point over low heat. The moment the liquid starts bubbling, turn down heat and continue to simmer very gently for at least 10 min- utes, or up to 20, keeping the heat very low, to infuse the flavors. Take the pan off the heat. Strain, cover and keep hot.

In a bowl, whisk together the egg yolks and sugar until smooth.

Whisk in the cornstarch.

Remove the vanilla beans and angelica leaves from the milk.

Pour the hot milk, a little at a time, over the egg yolk and sugar mixture, stirring vigorously. Pour the mixture into the pan and return to very low heat. Very slowly bring almost to the boiling point, but not quite, stirring constantly; the cream will thicken gradually. Do not let it boil and take it off the heat occasionally while it is cooking. If it looks at all lumpy, strain the custard into a cold bowl. Stir from time to time as it cools. Stir in the cream once custard is cool. Serve very well chilled with the tarte tatin.

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