zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Star Anise Custards with Exotic Fruit

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Star Anise Custards with Exotic Fruit

    Rich and creamy individually baked custards, lightly scented with aromatic star anise and served warm with fresh ready-prepared exotic fruit.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    • 284ml pot double cream
    • 175ml semi-skimmed milk
    • 6 Bart Star Anise
    • 75g demerara sugar
    • 3 free range medium eggs
    • 2 x 240g packs Waitrose Fresh Exotic Fruit, to serve

    Method

    1. Preheat the oven to 160°C, gas mark 3. Place the cream, milk and star anise in a saucepan. Over a low heat, gradually bring to the boil, then reduce the heat further to the lowest setting and simmer for 5 minutes. Remove the pan from the heat and leave to infuse for 10 minutes.
    2. Remove the star anise from the cream mixture. Rinse under cold water and reserve 4, discarding the rest. Using an electric or balloon whisk, whisk the sugar and eggs together in a bowl until thick, pale and creamy, then gradually whisk in the warm cream mixture until the sugar dissolves. Pour into 4 x 200ml ramekins or brûlée dishes.
    3. Place the dishes in a roasting tin filled with enough hot water to come halfway up the sides of the dishes. Bake for 25-30 minutes, or until the custards are just firm.
    4. Remove the custards from the roasting tin and allow to stand for 5 minutes. Place each dish on an individual plate and decorate each custard with a reserved star anise (not edible). Serve immediately with some exotic fruit on the side.

    Your recipe note

    Edit your recipe note

    Cook's tips

    These custards can be made in advance and served cold.

    Cook to Step 4 and allow to cool. Refrigerate until needed, before serving with the fruit.

    Comments

    Average user rating

    5 stars