12 large egg yolks
3/4 cup sugar
1 tsp nutmeg
Grated zest of 1 orange
Grated zest of 1 lemon
2 cups milk
2 cups heavy cream
In a large saucepan, whisk together the yolks, sugar, nutmeg, and zests. Stir in milk and cream. Place over low heat and, stirring contstantly, heat to 160 degrees, about 2o minutes. (If you don't have an instant read thermometer, you could also test by whether the mixture coats the back of a spoon.)
Immediately remove from heat and strain into a pitcher. Refrigerate until thoroughly chilled, about an hour.
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