Active Time

　　25 min

　　Total Time

　　2 1/2 hr

　　

Ingredients

Makes about 1 1/2 cups

　　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

　　

Step 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.

　　

Step 2

Whisk together yolks, sugar, and a pinch of salt. Whisk in milk with zest, then transfer mixture to cleaned saucepan.

　　

Step 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.

　　Cooks' note:

　　•Sauce may be chilled, covered with plastic wrap, up to 3 days.