CITRUS-INFUSED CUSTARD SAUCE
Provided by Shelley Wiseman
Categories Sauce Milk/Cream Citrus Dairy Egg Fruit Dessert Christmas Thanksgiving Quick & Easy Lemon Orange Winter Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.
- Whisk together eggs, sugar, and salt in a medium bowl, then whisk in hot cream mixture.
- 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.
- Immediately remove pan from heat and strain custard through a fine sieve into a bowl, discarding zests.
- Serve warm, or at room temperature, or chill to thicken.
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