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1
Bring water to boil in bottom half of a double boiler.
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2
In the top half beat together the whole eggs and yolks until they are thick and foamy.
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3
Beating continuously, slowly pour in the cream and creme fraiche; then beat in the vanilla sugar, orange-flower water and lemon peel.
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4
Have a bowl or pan of ice water on the side to use for chilling the mixture.
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5
Place over slowly simmering water and cook, stirring constantly, until the cream is custardy, or so thick the spoon or whisk leaves traces.
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6
If it starts to curdle, immediately plunge the top half of the boiler into the bowl of ice water and stir vigorously to cool.
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7
If it is ice cream weather, allow custard to cool; then freeze according to directions of your ice-cream maker.
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8
Or to make burnt cream, strain it through a fine sieve into six ramekins or small individual souffle dishes and leave to cool thoroughly.
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9
Once the cream is cold, rub the granulated sugar through a strainer to form an even layer, about an eighth of an inch thick, on top of each ramekin.
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10
No custard should show through.
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11
Put the ramekins in a baking dish or shallow roasting pan and fill the pan with ice and water to come halfway up the sides of the ramekins.
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12
Heat the broiler as hot as you can and run the pan under it, turning the pan if necessary, until the sugar is melted and brown.
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13
Don't burn the sugar.
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14
Serve within two hours of browning the sugar.
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15
Otherwise the glasslike glaze begins to soften and the appearance is ruined, although the flavor is still good.
