Cream: In a saucepan, bring the milk and orange zest to a boil. In a bowl, beat the egg yolks and sugar until frothy. Add the sifted cornstarch and mix well. Slowly pour the hot milk over the egg mixture, stirring constantly. Return everything to the saucepan and cook over low heat, stirring constantly, until the cream has thickened. Remove from heat, add the orange juice and stir.
Assembly: Pour the cream onto the biscuit base and level. Leave to cool completely in the refrigerator.
Decoration: Before serving, sprinkle with icing sugar and decorate with candied orange peel.
Advice:

Powerful Fig Leaf Tea: A Friend of Diabetics

Ideal Turkey Gravy

Soy Sauce and Garlic Stir-Fry with Mushrooms and Zucchini

How To Make Russian Chicken

Wrap potatoes in tin foil and put in crock pot.

The Power of a Single Word: “P_E”

Creamy Baked Macaroni and Cheese Recipe

“What is this? Found this odd “table” at a friend’s family house. The original owner passed away and never told them the intended use.”

aka Creamed Beef