In a small bowl, whisk together the egg yolks and cornstarch.
In a medium sauce pan, heat the milk, cream, and sugar over medium-low heat. Heat, stirring often, for 3 to 4 minutes, just until the top of the milk slightly begins to bubble and foam. Remove from the heat.
Temper the egg yolks by pouring ¼ cup of the warm milk into the eggs and cornstarch, whisking constantly. Add another ½ cup of the milk as you continue to whisk.
Pour the tempered egg yolks back into the saucepan with the remaining milk. Heat on medium-low, stirring constantly, until the pudding begins to thicken, about 4 to 5 minutes.
Remove the pan from heat, and stir in the chocolate chips, orange zest, and orange juice. Stir or whisk until the pudding is smooth
Strain the pudding through a fine mesh sieve to remove any solids. The pudding is ready to refrigerate or serve.
Courtesy of Wonderful Citrus.