Orange Cream Delight

Base: Finely chop the biscuits and mix them with the melted butter. Pour the mixture into a springform pan and press it well on the bottom.

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:

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: Unleash your imagination and decorate your delight with fresh fruit, grated chocolate or mint leaves.