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.


  • ½ cup granulated sugar
  • 6 egg yolks
  • ¼ teaspoon salt
  • 2 cups milk
  • 1-inch piece vanilla bean
  • ice


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 sabayon mousseline sauce to cool, stirring constantly with a spoon—this prevents the custard from overcooking (curdling) and forming a skin when it cools. Strain and serve.