Citrus-Infused Custard Sauce

Name: Citrus-Infused Custard Sauce
Cook time: 10 minutes
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

By Shelley Wiseman

November 28, 2011

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Citrus-Infused Custard SauceTim Hout

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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