INGREDIENTS & PREPARATION For the cream 3 cloves of cardamom 25 cl of Fleurette cream 1 tablespoon icing sugar Open the cloves of cardamom, remove the grains and let steep a night in the cream. Remove them the next day and add the cream to the mixer with the icing sugar. Reserve cool. For orange caramel 200 g orange jam & orange blossom 65 g of sweet butter Heat the butter in a pan and add the jam. Melt gently, taking care not to "burn" the caramel. For the brioche 4 thick slices of brioche 25 cl of whole milk 3 whole eggs Beat the eggs, add the milk. Quickly dip the brioche into the pan and brown over very low heat in the orange caramel. Serve with whipped cream and some citrus supremes.
