Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 cups
Level:
Intermediate

Ingredients

Directions

Pour the milk into a saucepan and scrape in the seeds from the vanilla pod. Add the pod to the pot, too, and judiciously grate in some nutmeg. Heat the milk to the boiling point. Remove from the heat, cover, and let sit 10 minutes to infuse.

Meanwhile, beat the egg yolks and sugar together in a bowl. When the milk has infused, whisk it into the eggs and return the whole thing to the saucepan. Place the pan back on the heat and whisk to thicken slightly, about 3 to 5 minutes. Do not allow the mixture to boil. Stir in the flower water, to taste. Strain the mixture into a jug, cool, and, chill.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Jason Severs

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.