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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added 11 months ago

Hello Manal,
My guess is that you could put a few pinches of anise seeds or fennel seeds into the dough. I say pinches, because although the seeds is small, the flavor is big.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 11 months ago

Another alternative (suggested by the recipe itself) is anise extract (4 tsp instead of 1 tsp anise oil) as a replacement.
https://food52.com/recipes...
And if stores near you don't have that, maybe they have licorce (root) extract, which has a similar flavor.