Citrus-Infused Custard Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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 |
Directions:
1. Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.
2. Whisk together eggs, sugar, and salt in a medium bowl, then whisk in hot cream mixture.
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.
4. Immediately remove pan from heat and strain custard through a fine sieve into a bowl, discarding zests.
5. Serve warm, or at room temperature, or chill to thicken.
6. 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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