Cookbook:Spiced Crème Caramel

Spiced Crème Caramel
Category	Custard recipes
Difficulty

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Ingredients

Caramel

• 1 tbsp butter
• 1½ tbsp white granulated sugar

Pudding

• 750 ml whole milk
• 150 ml sweetened condensed milk
• 4 tbsp white granulated sugar
• 2 stars star anise
• 2 sticks cinnamon
• 2–3 slices stale white bread
• 250 ml cold milk
• ½ cup cornstarch
• 1–2 tsp vanilla essence
• ½ cup room temperature milk

Procedure

Caramel

1. Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
2. Cool caramel slightly, then transfer to a mold.
3. Let cool completely.

Pudding

1. Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
2. Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
3. Combine the cornstarch, vanilla, and ½ cup milk.
4. Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick.
5. Remove from the heat, and pour into the mold over the cooled caramel.
6. Let cool to room temperature, then refrigerate for 3–4 hours.
7. Serve cold.