Crema catalana (Italian style)

In a medium saucepan, combine the whole milk, heavy cream, orange zest, and the scraped seeds and pod of the vanilla bean. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat and let it infuse for 15 minutes.

In a separate bowl, whisk the egg yolks and 120 grams of granulated sugar until pale and creamy.

Remove the vanilla bean pod from the milk mixture. Slowly pour about one-third of the warm whole milk and heavy cream mixture into the egg yolks and granulated sugar, whisking constantly to temper the egg yolks.