Instructions:

1. In a saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat until the mixture thickens.
2. In a separate bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan, stirring constantly. Cook until the pudding thickens.
4. Remove from heat and stir in butter, orange zest, and fresh orange juice. Add orange food coloring if desired.
5. Pour the orange pudding into push pop molds or small cups.
6. Refrigerate for at least 2 hours or until set.
7. Top with whipped cream and garnish with orange slices before serving.