Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　

Ingredients

Makes about 2 cups

　　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

　　

Step 1

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

　　

Step 2

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

　　

Step 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.

　　

Step 4

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

　　

Step 5

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

　　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.