Orange sauce (2)

Put the milk in a small saucepan, add the orange zest and bring it slowly to the boil.

Put the egg yolks into a bowl, add sugar and roll them into balls with the wooden spoon for a few minutes, until the mixture is puffy and white.

Continuing to work with the wooden spoon, join the hot milk then put the mixture into the saucepan of milk and let it thicken on the sealing flame to a minimum or, better yet, a hot but not boiling water bath.

It should thicken cream without reaching boiling because, in this case, would curdle, forming small clumps.

During this time mix continuously and, once ready, when the spoon will form a veil, pour it immediately into a cold Terrine making it pass by a strainer.

Season with the liquor, seal the side with the plastic wrap and store it in the refrigerator until serving.

Cooking the custard may present difficulties for those not very familiar with the pastry.

For safest results, without the risk of making you crazy, you can add a teaspoon of cornflour or cornstarch to the mixture of eggs and sugar.