Orange Custard Cream

125 ml (1/2 cup) milk
125 ml (1/2 cup) light cream
Finely grated rind and juice of 1 orange
3 egg yolks
50 grams (about 1/4) granulated sugar
20 grams (about 2 tablespoons plus 1 teaspoon) cornstarch
15 grams (about 2 tablespoons) unbleached all-purpose flour
20 ml (1 tablespoon plus 1 teaspoon) orange liqueur
200 ml (a little less than 1 cup) thickened cream, whisked to soft peaks

Bring milk, cream, and rind to simmer in a saucepan over medium-high heat.  

Whisk yolks, sugar, cornstarch, flour, and orange juice in a bowl to combine.  Whisking continuously, slowly add hot cream mixture to egg mixture a little at a time.  Return custard to pan and whisk continuously until thick and smooth, about 3-4 minutes.  

Remove from heat and whisk in liqueur.  Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled.  Whisk to loosen, then fold in thickened cream.

From Australian Gourmet Traveller