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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups whole milk |
1 (4- by 1-inch) strip fresh orange zest |
3 large egg yolks |
1/4 cup sugar |
1/2 teaspoon vanilla |
Directions:
1. Bring milk with zest to a simmer in a small heavy saucepan over moderate heat. Remove from heat and let stand, covered, 20 minutes.
2. Whisk together yolks, sugar, and a pinch of salt. Whisk in milk with zest, then transfer mixture to cleaned saucepan.
3. Cook over moderate heat, stirring constantly, until custard thickens enough to coat back of a wooden spoon (170°F on an instant-read thermometer). Immediately pour through a fine sieve into a bowl. Discard zest and stir in vanilla. Cool to room temperature, stirring occasionally. Chill custard, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 1 hour.
4. Cooks' note: Sauce may be chilled, covered with plastic wrap, up to 3 days.
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