👨🍳 Method
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1
Zest the orange, removing only the colored outer peel.
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2
Pour the milk and cream into a heavy-bottomed saucepan and stir well.
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3
Add the orange zest and bay leaves to the milk mixture, bring to a boil, then remove from heat.
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4
Cover the pan and let the infusion cool completely, then refrigerate overnight.
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5
The next day, remove the pan from the refrigerator and strain out the orange zest and bay leaves.
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6
Bring the infused milk back to a boil.
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7
In a separate bowl, whisk together the egg yolks and sugar for 3 minutes until pale and fluffy.
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8
Slowly pour the hot milk into the egg mixture in a thin stream, stirring constantly to temper the eggs.
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9
Pour the egg mixture back into the saucepan, set over medium-high heat, and stir constantly until the custard reaches 85°C (185°F).
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10
You will know it has reached the correct temperature when small bubbles form on the surface.
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11
The sauce is now thick enough to coat the back of a wooden spoon.
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12
Remove the pan from heat and gently stir the crème for 5 minutes to cool it slightly and ensure smoothness.
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13
Allow to cool to room temperature, stirring occasionally.
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14
Refrigerate overnight before serving.
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