Citrus-infused Custard Sauce

Makesabout 2 cups
  • Active time: 10 min
    Total time: 10 min
This luscious sauce is the perfect complement to Pear and Cranberry Cobbler.
Published in Gourmet Live 11.24.10


  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 (3- by 1-inch) strips orange zest removed with a vegetable peeler
  • 4 (3- by 1/2-inch) strips lemon zest removed with a vegetable peeler
  • 2 large eggs
  • 1/3 cup sugar
  • pinch salt


  • Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.
  • Whisk together eggs, sugar, and salt in a medium bowl, then whisk in hot cream mixture.
  • Return mixture to pan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon (160° to 165°F on an instant read thermometer), about 2 minutes.
  • Immediately remove pan from heat and strain custard through a fine sieve into a bowl, discarding zests.
  • Serve warm, or at room temperature, or chill to thicken.


  • Custard keeps, chilled, 3 days.
  • If your sauce creeps up above 165°F and looks like it’s beginning to curdle, quickly remove from heat and whisk in 2 tablespoons cold milk, then strain.
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