- Whip the eggs with half of the sugar until creamy.
- Scald the milk with the remaining sugar, the vanilla, the citrus rinds and the salt.
- Pour the milk over the eggs while stirring and return the mixture to the pot, cook over low heat stirring constantly until the mixture becomes creamy, use the back of a spoon to gage the doneness, you will see it becoming thicker.
- Remove from the fire and strain immediately and set aside to cool.
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