I found a recipe for an orange flavored Bavarian cream with the following directions.
Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. Put the mixture back on the heat and -- here comes the fishy part -- add fresh orange juice and let everything thicken.
Then it continues to add softened gelatine, let cool and add whipped cream. But this makes sense.
How is a mixture so liquid supposed to thicken? Is this the right procedure to make a flavored Bavarian cream?