Bring the heavy cream and orange blossom water to a boil in a saucepan for 30 seconds. Remove from heat and let cool slightly.

Preheat the oven to 210°F (100°C), convection setting.

Whisk the egg yolks and granulated sugar together in a mixing bowl. Pour the cream over the mixture and stir to combine.

Pour the mixture into ramekins and bake for 1 hour.

Remove the custards from the oven and let them cool completely.

Peel the oranges and cut out the segments with a sharp knife, collecting the juice. Place the orange segments and juice in a bowl with the cardamom, and refrigerate.

Sprinkle the custards with brown sugar and caramelize using a kitchen torch or under the oven broiler.

Serve the crème brûlées with the orange salad on the side.

Source: Jean IMBERT