For the cream: Heat the milk with the sugar, stirring; once the sugar melts, add the semolina and vanilla. Leave the mixture over medium heat until it thickens, stirring occasionally. Once it starts to boil, remove from the fire. Beat the yolks and add them, together with the butter, to the milk mixture. Stir and leave the mixture aside to cool down. Prepare the flogeres and place them in order in a buttered baking pan, smear them with butter and bake them in a preheated oven at 180°C for approx. 40 min, until golden brown. Once they are baked, take them out of the oven and leave them to cool down. For the syrup: In a saucepan, add the sugar and water, and the orange, cut in half. Boil the syrup for 7-8 min, remove the orange and pour the syrup over the flogeres. Leave them to soak in the syrup for 1 hr before serving.

For the flogeres:
Cut the sheets in half. Smear 3 sheets with the butter and place them one on top of the other.

Add 2 heaped tbsp from the cream along the smaller side and fold into a roll, buttering the sheet.

Approx. 5 cm before the edge of the sheet, fold inwards the two ends of the roll and continue rolling.