Bring 1/2 cup of water with the cinnamon stick to a boil until it releases its flavor. Remove from heat and strain into a pot that can hold all the ingredients.
Dissolve the cornstarch in 1/2 cup of cold water.
In a pot, combine the milk, sugar, orange zest, the yolks (previously beaten), vanilla, and the dissolved cornstarch, stirring vigorously to prevent lumps and to incorporate all the ingredients.
Place over medium heat and stir constantly to prevent sticking.
The cream will thicken over time.
Remove from heat as soon as it thickens to your liking and let cool to room temperature.
It helped me fill a 23cm round cake, and the layer turned out quite thick, so it yields a lot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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