Makesabout 2 cups
- Active time: 10 min
Total time: 10 min
INGREDIENTS:
-
1
cup whole milk
-
1
cup heavy cream
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4
(3- by 1-inch) strips orange zest removed with a vegetable peeler
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4
(3- by 1/2-inch) strips lemon zest removed with a vegetable peeler
-
2
large eggs
-
1/3
cup sugar
-
pinch
salt
INSTRUCTIONS:
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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.
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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.
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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.
COOKS’ NOTES:
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Custard keeps, chilled, 3 days.
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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.
