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4 to 6
Easy
Published 1986
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.
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