Citrus-Infused Custard SauceTim Hout
Recipe information
Total Time
10 minutes
Yield
Makes about 2 cups
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
Need to make a substitution?
Preparation
Step 1
Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.
Step 2
Whisk together eggs, sugar, and salt in a medium bowl, then whisk in hot cream mixture.
Step 3
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.
Step 4
Immediately remove pan from heat and strain custard through a fine sieve into a bowl, discarding zests.
Step 5
Serve warm, or at room temperature, or chill to thicken.