In a medium saucepan, heat the whole milk over medium heat until it starts to steam. Do not let it boil. Once heated, remove it from the heat.
Mix the Egg Yolks and Sugar:
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Cornstarch:
In the same bowl, add the cornstarch to the egg mixture and whisk until well combined. This will help to prevent lumps in your cream.
Incorporate the Milk:
Slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs and prevent them from scrambling. Once combined, pour the mixture back into the saucepan.
Cook the Cream:
Return the saucepan to the heat and add the orange zest. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble gently. This should take about 5-7 minutes. Once thickened, remove from heat.
Strain the Cream:
