Cookbook:Spiced Crème Caramel

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Spiced Crème Caramel
CategoryCustard recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

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Caramel

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Pudding

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Procedure

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Caramel

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  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

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  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.