Ingredients
Method
1.Combine milk, cream and orange rind in a medium saucepan. Heat until just below boiling point. Stand for 15 minutes, then remove orange rind.
2.Beat egg yolks, sugar and vanilla in a small bowl with an electric mixer until thick and creamy. Beat in cornflour, then gradually add hot milk mixture into egg mixture.
3.Return milk mixture to pan, stirring over low heat, without boiling, until custard thickens and coats the back of a wooden spoon. Stir in the brandy.