citrus-infused-custard-sauce-369371.json

{
    "directions": [
        "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\u00b0 to 165\u00b0F 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "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"
    ],
    "title": "Citrus-Infused Custard Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/citrus-infused-custard-sauce-369371"
}