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

Preparation 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. Cooks' Notes:•Custard keeps, chilled, 3 days. •If your sauce creeps up above 165°F and looks like it's beginning to curdle, quickly remove from heat and whisk in 2 tablespoons cold milk, then strain.