Star Anise Burnt Creams

Preheat a fan forced oven to 140°C.

Place the milk, cream and star anise into a large pot over a medium high heat. Bring the mixture to a gentle simmer then remove from the heat and set aside.

Meanwhile, place the egg yolks and caster sugar into a mixing bowl and whisk well to combine.

Continue whisking and slowly add the hot cream mixture to the yolks and sugar until all ingredients are well combined.

Remove the star anise from the mixture and discard.

Evenly pour the mixture between 6 x 250 ml oven proof pots and place onto a flat, high sided baking tray.

Create a water bath by filling the baking tray with hot water until the water reaches approximately two thirds up the side of the pots.

Place into the preheated oven and bake for 45 minutes.

Carefully remove the baking tray from the oven and remove the pots from the water bath.

Place the cooked custards into the fridge for 4 hours to chill completely or overnight is best.

When ready to serve, sprinkle 1 tablespoon of caster sugar on top of each custard and caramelize the sugar with a blow torch. Alternatively, place them under a hot grill and keep an eye on them to ensure the sugar does not burn.

Set aside for a couple of minutes to allow the sugar crust to harden, then serve with a scoop of Maggie”s Chocolate, Coffee & Biscuit Ice Cream.

Maggie Beer
Cooking Hampers

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