Dessert: Peach-Raspberry Bundles with Orange Custard Sauce

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

Ingredients

1/2 cup whipping cream
1/2 cup whole milk
1/2 teaspoon grated orange peel
3 large egg yolks
1/4 cup sugar

Instructions

Combine cream, milk, and orange peel in heavy small saucepan. Bring to simmer. Remove from heat. Cover and let steep 15 minutes.
Whisk yolks and sugar in medium bowl to blend. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over medium-low heat until mixture coats back of spoon and leaves path when finger is drawn across, stirring constantly, about 7 minutes (do not boil). Pour into bowl. Chill until cold, whisking occasionally, about 3 hours. (Sauce can be made 1 day ahead. Keep chilled.)

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