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Half fill the sink with cold water. Chill 6 ramekins in the freezer.
Combine the cream, orange flower water, nutmeg in a saucepan and bring to just under the boiling point, but do not allow it to boil.
Beat the yolks and regular sugar in a bowl and pour the hot cream mixture over top, still beating.
Pour the mixture back into the saucepan and cook, on low, stirring until the mixture thickens. If the mixture starts to split plunge the pan in the cold water in the sink to rescue it.
Pour the creme into the chilled ramekins. Leave to cool and then chill in the refridgerator until truly cold.
Sprinkle with the demerara or turbinado sugar, 1 tbsp per ramekin.
Burn with a blow torch until you have a blistered, tortoise shell like surface.