Custard Sauce

1. 1

   Bring milk with zest to a simmer in a small heavy saucepan over moderate heat.

2. 2

   Remove from heat and let stand, covered, 20 minutes.

3. 3

   Whisk together yolks, sugar, and a pinch of salt.

4. 4

   Whisk in milk with zest, then transfer mixture to cleaned saucepan.

5. 5

   Cook over moderate heat, stirring constantly, until custard thickens enough to coat back of a wooden spoon (170F on an instant-read thermometer).

6. 6

   Immediately pour through a fine sieve into a bowl.

7. 7

   Discard zest and stir in vanilla.

8. 8

   Cool to room temperature, stirring occasionally.

9. 9

   Chill custard, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.