I make this the night before and let it chill up in the fridge then leave it out for an hour or so before serving. The clean flavor of citrus is so nice next to all of the other Thanksgiving flavors. Just lightly grate the exterior of the fruit so you get the zest and leave the bitter white layer of pith behind.
- One 14-ounce can sweetened condensed milk
- 1/4 teaspoon kosher salt
- Zest from 1 lemon, plus slices to garnish
- Zest from 1 lime
- Zest from 1/2 orange, plus slices for garnish
- 5 large egg yolks
- 4 large eggs
- 1 teaspoon vanilla extract
- Cookies, for serving, optional
- Special equipment: eight 4-ounce ramekins arranged, with some distance between each, in a water bath.
Preheat the oven to 325 degrees F.
In a medium saucepan, stir together the condensed milk, 1 1/2 cups water and the salt. Bring to a simmer and cook until the ingredients are fully integrated, 5 to 8 minutes. Remove from the heat. Add the citrus zests and allow to cool.
In a medium bowl, whisk together the egg yolks, eggs and vanilla. Pour the condensed milk mixture over the eggs and whisk to blend.
Fill the ramekins about three-quarters each with the liquid and place the water bath in the center of the oven. Bake until they are almost firm in the center when lightly shaken, 45 to 50 minutes. Refrigerate until cooled.
Serve the ramekins topped with slices of fresh orange and lemon, or by themselves with some cookies.