sugar 1/4 c Muscat wine In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove from heat; let stand 5 minutes. Meanwhile, in small bowl, combine egg yolks and sugar; beat until well blended. Remove lemon zest from milk mixture. Gradually pour milk mixture into yolks, stirring constantly with wire whisk. Return mixture to saucepan. Cook over low heat, stirring constantly with wooden spoon, until sauce thickens enough to coat spoon. Do not boil. Immediately remove from heat; pour through fine strainer into small bowl; let cool. Stir in Muscat. Serve at once or place plastic wrap directly on sauce and refrigerate.