Instructions

1. Bring two cups water to a rolling boil over high heat, then pour the water through the chinois to heat the device. Sieve the egg yolks through the heated chinois into a large saucepan.

2. Combine the sugar with 1 cup of water and the orange zest in a separate saucepan. Bring to a rolling boil over medium-high heat. Cover and cook for 3 minutes.

3. Remove the lid from the saucepan and continue to cook without stirring until the syrup reaches 234 degrees F on a candy thermometer. Use a wooden spoon to beat the sugar liquid into the sieved egg yolks.

4. Bring the sugar and egg yolk mixture to a simmer over medium heat, stirring often. Lift the saucepan off the heat while stirring to stop the egg yolks from cooking too quickly.

5. Continue cooking and stirring until the mixture forms a thick custard. Remove the saucepan from heat and beat continually until moderately cooler, about 3-4 minutes.

6. Sprinkle a small amount of the icing sugar onto a large plate and spread the egg mixture over it, forming a layer about 1 inch thick. Allow the egg mixture to cool to room temperature, then coat your hands with more of the icing sugar. Form the egg paste into small balls, about 1½ inches in diameter.

7. Form the balls into small conical shapes, then coat them in the icing sugar that covers the plate. Transfer the coated yemas to a clean platter, and continue until all of the balls have been shaped.

8. Cover the platter with plastic wrap and chill the yemas for 2 to 3 hours in the refrigerator, or until they have completely solidified. Serve chilled and store leftovers in the refrigerator for up to 3 days.