Zuppa Inglese (Italian Trifle)

Prepare the vanilla crema pasticcera: In a saucepan, gently heat 750g whole milk with the scraped seeds of 1 vanilla bean and 5g orange zest until just simmering. Remove from heat and let infuse for 10 minutes.

In a separate bowl, whisk 180g egg yolks with 200g granulated sugar until pale and creamy. Gradually whisk in 60g 00 flour until smooth.

Remove the vanilla bean and orange zest from the milk. Slowly pour about one-third of the warm milk into the egg yolk mixture, whisking constantly to temper the yolks.