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:

KFC Biscuits

Soft Mini Pancakes: The Easy and Delicious Recipe to Try

Shrimp Dirty Rice

Street Corn Chicken Rice Bowl

Layered Chocolate Cake with Creamy Filling and Ganache

Skillet Salisbury Steaks with Potatoes

Hot Honey

5 Minute White Chocolate Caramel Pecan Fudge

Cracking the Puzzle: Unveiling the Method Behind the Viral Math Challenge