- 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
- 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.