Ingredients

• 2 cups heavy cream
• 1/2 teaspoon orange zest
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground ginger
• 3 large egg yolks
• 1/4 cup sugar

Directions

1. Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

2. In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

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