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
INGREDIENTS:
- 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
INSTRUCTIONS:
-
Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.
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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.
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Serve warm, or at room temperature, or chill to thicken.
COOKS’ NOTES:
-
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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