Citrus-Infused Custard Sauce

1. 1

   Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.

2. 2

   Whisk together eggs, sugar, and salt in a medium bowl, then whisk in hot cream mixture.

3. 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 165F on an instant read thermometer), about 2 minutes.

4. 4

   Immediately remove pan from heat and strain custard through a fine sieve into a bowl, discarding zests.

5. 5

   Serve warm, or at room temperature, or chill to thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.