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1
Mix 3/4 cup of the sugar and the 1/4 cup of water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly).
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2
Divide among 6 ramekins and swirl around to coat the bottoms and sides.
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3
Add the remaining 3 tablespoons water to a small bowl and sprinkle the gelatin over.
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4
Allow to bloom or set.
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5
Heat the half-and-half, salt, and the remaining 3/4 cup sugar in a saucepan over medium heat, stirring, until the sugar dissolves.
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6
Turn off the heat and add the gelatin, stirring until dissolved.
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7
Add the orange blossom water and pour into a large bowl.
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8
Whip the crema until thick and soft peaks form.
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9
Fold into the gelatin mixture, and then pour into the ramekins.
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10
Tap them very lightly so there are no air bubbles and refrigerate overnight.
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11
When ready to serve, remove the ramekins from the refrigerator and let sit for about 10 minutes.
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12
Heat a shallow pan with water until nearly boiling, and then turn off the heat.
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13
Dip a small, sharp knife into the water and run around the sides to loosen.
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14
Dip the ramekins one at a time into the water so the caramel melts a bit, and then flip over onto a plate.
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15
Garnish with the fresh orange blossoms and serve.
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16
In the old days, commercial gelatin wasnt available, so cooks simmered veal or pork bones in water to make it.
