Thick custard with candied fruits

Ingredients:

Custard

• 6 egg yolks
• 4 tablespoons cornstarch
• 1/2 cup sugar
• 3 cups of milk
• Zest and juice of 4 blood oranges
• 1.5 cups heavy cream
• 1/2 cup candied citrus peel (see recipe below)

Candied citrus peels

• 4 oranges, or 3 grapefruits, or 8 lemons (only the peels, cut into strips)
• 8 tbsp. sugar
• 5 tbsp of water
• Ultrafine sugar for sprinkling

Preparation:

1. In a large heavy-bottomed saucepan, combine the egg yolks, cornstarch, and sugar and stir well with a spoon. Slowly pour in the milk and place the saucepan over medium heat.
   
   Cook, stirring constantly, for 10-12 minutes, until a thick custard forms. Do not let the mixture boil. Remove from heat, carefully stir in the juice and zest, pour into 6 chilled pudding cups, and let cool completely in the refrigerator. Whip the cream and garnish each cup with whipped cream and candied fruit.
   
   Candied citrus peels: In a 2-liter saucepan, combine sugar and water and bring to a boil. Make sure the sugar has dissolved. Remove from heat.
2. In a large saucepan, combine the zest and enough water to completely cover the peels. Bring to a boil. Remove the peels, rinse with cold water, and repeat the process two more times.
   
   Place the blanched crusts in a saucepan and pour in the syrup, covering the crusts by 2.5 cm. Bring to a boil, reduce the heat to a simmer, and cook until the crusts are translucent and soft. Remove from the heat and let cool. Drain the syrup and place the crusts on a wire rack. Roll in sugar and store in an airtight container.