Crème Patissiere Layer

• 350 ml double cream
• 5 egg yolks
• Zest of an orange

Into a small deep pot, bring the double cream and vanilla pod into boil on gentle low heat.

In the meantime and after separating the eggs, mix the sugar into the egg yolks until thoroughly dissolved and light and creamy. You may now add the citrus zests and give it a quick stir.

The cream should be starting to boil, take it off the heat and add some of the cream into the yolk mi