Have all the ingredients ready before you start cooking.

In a large heat-proof bowl, gently whisk the egg yolks, then set the bowl aside.

In a medium-sized heavy saucepan, combine the sugar and cornstarch. Gradually whisk in the evaporated milk and milk. Bring this mixture to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from the heat.

Note: Do not leave the pudding unattended as you are making it, as it can burn easily.

Very gradually whisk in 1½ cups (375 mL) of the hot mixture into the egg yolks. Gradually whisk back into the saucepan and bring it to a gentle boil, whisking constantly. Reduce the heat to low and cook, whisking, for 2 minutes or until the pudding is thick. Remove it from the heat and stir in chocolate chips and orange rind until the chocolate is melted.

Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, at least 3 hours or overnight.