Burnt Honey and Star Anise Creams

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“After tasting a WONDERFUL dish (which I have also posted) titled Steamed Palm Sugar Custards #58165. And seeing this looks like a cross of that wonderful dish and creme brulee, I just had to try it...NO REGRETS! Try it too!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 315°F (160°C).
  2. Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.
  3. Heat until hot but not boiling.
  4. Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
  5. Remove star anise and cinnamon from saucepan.
  6. Whisk together sugar and eggs.
  7. Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.
  8. Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.
  9. Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
  10. Top each cream with 2 teaspoons of honey.
  11. Place under a hot grill until the honey is a deep golden colour.
  12. Leave for 3 minutes before serving.

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