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.