Citrus Infused Custard Sauce Recipes

CITRUS-INFUSED CUSTARD SAUCE

Citrus-Infused Custard Sauce image

Citrus-Infused Custard Sauce

Provided by www.epicurious.com

Time 20m

Yield 1

Number Of Ingredients 7

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

Steps:

For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/citrus-infused-custard-sauce-369371

Nutrition Facts : ServingSize serving, Sugar 35 g, Sodium 428 mg, Cholesterol 151 mg, SaturatedFat 30 g, Calories 572 kcal, Carbohydrate 36 g, Protein 7 mg, Fat 47 g

CITRUS-INFUSED CUSTARD SAUCE

Citrus-Infused Custard Sauce image

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

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

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.

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE

Pear and Cranberry Cobbler with Citrus-Infused Custard Sauce image

Provided by Shelley Wiseman

Categories Milk/Cream Dessert Bake Christmas Thanksgiving Cranberry Pear Fall Winter Christmas Eve Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Ingredients

Filling:
2 pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges
1 2/3 cups fresh cranberries (6 ounces)
1 cup sugar
2 (1- by 3-inch) strips orange zest, finely chopped
1/4 cup brandy
1/4 teaspoon ground allspice
2 tablespoons unsalted butter, cut into bits
Biscuit topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
rounded 1/4 teaspoon salt
1 cup heavy cream, divided
1 teaspoon sugar
Accompaniment:
Citrus-Infused Custard Sauce
Special Equipment
2- to 2 1/2-quart shallow baking dish (1 1/2 - to 2-inches deep); 2-inch round cookie cutter

Steps:

Make filling:
Preheat oven to 425°F with rack in lower third. Butter baking dish.
Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
Cover dish tightly with foil and bake 20 minutes.
Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
While filling is cooking, make biscuits:
Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

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