Orange Cream Delight

Base: Finely chop the biscuits and mix with the melted butter. Pour the mixture into a springform pan and press well onto the base.

Cream: Bring the milk and orange peel to the boil in a saucepan. Beat the egg yolks and sugar in a bowl until foamy. Add the sifted corn starch and mix well. Slowly pour the hot milk over the egg mixture, stirring constantly. Put everything back in the saucepan and cook over low heat, stirring constantly, until the cream has thickened. Remove from the heat, add the orange juice and stir.
To serve: Pour the cream onto the biscuit base and smooth it out. Leave to cool completely in the fridge.
Decoration: Before serving, sprinkle with icing sugar and decorate with candied orange peel.
Tip:

Variations: You can add whipped cream to the cream to make it lighter and creamier. You can also flavor the cream with a little rum or orange liqueur.
Decorations: Let your imagination run wild and decorate your delicacy with fresh fruit, grated chocolate or mint leaves.