Preheat oven to 250 degrees.

Pour the cream and milk into a saucepan and heat over medium heat until bubbles begin to form around the edges of the pan. Set aside for 15 minutes.

Whisk the egg yolks and sugar together until pale.

Strain the cream/milk mixture and whisk into the egg yolk mixture.

Stir in the vanilla and orange flower water.

Pour into 8 (6-oz) ramekins.

Place the ramekins into a baking dish and pour in enough hot water to come halfway up the side of the ramekins. Bake for 1 hour or until the custard is set.

Remove the ramekins from the dish, allow to cool to room temperature then refrigerate for at least 2 hours or up to 24 hours.