FLAVORINGS FOR CUSTARD BASES
I. You may infuse the milk or cream by gently heating it with the sugar until steaming and stirring in one of the following:
- 2 tablespoons herbs, such as dried lavender blossoms, or ½ cup fresh mint leaves, or 2 fresh or dried bay leaves
- A pinch of saffron threads
- A 1 ½-inch piece of vanilla bean, split lengthwise (scrape the seeds into the milk after infusing)
- Spices such as 6 crushed green cardamom pods, 1 cinnamon stick, or 2 star anise
- Toasted nuts such as ½ cup almonds, hazelnuts, pistachios, or unsweetened coconut flakes
- 2 tablespoons tea leaves such as Earl Grey or jasmine
- 1 cup fresh elderflower blossoms
- 1 stalk lemongrass, bruised with the spine of a knife and cut into 1-inch pieces
- 3 fig or pandan leaves, cut into 1-inch pieces
Cover the saucepan and allow to steep for at least 15 minutes. Strain the flavorings out and proceed as directed.
II. Other flavorings may be simply whisked in with the sugar:
- ¼ cup malted milk powder
- 2 teaspoons matcha powder
III. Other ingredients may be whisked in off the heat after the custard base is cooked:
- 2 tablespoons bourbon, rum, Cognac, Grand Marnier, or other liqueur
- 1 to 2 teaspoons orange flower or rose water, to taste