Instructions: In a large, heavy-bottomed saucepan, combine the yolks, cornstarch and sugar and mix well with a spoon. Drizzle in the milk and place the pan over medium heat. Cook, stirring constantly 10 to 12 minutes, until a dense cream is formed. Do not allow the mixture to boil.

Remove from heat, gently stir in the juice and zest, pour into 6 chilled pudding cups and allow to cool completely in the refrigerator.

Whip the cream and top each cup with the whipped cream and the Candied Citrus Zest.

This recipe yields 6 servings.

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