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.