Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

To make flavored custards, infuse nuts, fresh ginger, cinnamon sticks, star anise, fennel seeds, orange or lemon rind into milk and follow directions for infusion in coconut custard.

Ingredients

  • ½ cup granulated sugar
  • 6 egg yolks
  • ¼ teaspoon salt

Method

Mix the sugar, yolks, and salt in a bowl and whisk until pale yellow (about 5 minutes).

Heat the milk and vanilla bean together until almost boiling, and pour slowly into the yolk mixture while whisking. Cook over simmering water in a double boiler, stirring constantly, until the custard begins to thicken and coats the spoon.

Remove from heat and place over an ice bath, see