January 28, 2017
Desserts, Fancy/Entertaining, Dairy,
Eggs, Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Baby Shower, Easter, Entertaining, Gluten-Free, Vegetarian, Kosher Dairy more
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"If you like creme brulee, flan or panna cotta, you will love this dessert. From the wonderful Australian chef Donna Hay.
Cooking time does not include 2 hours chilling."
Preheat oven to 315°F (160°C).Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.Heat until hot but not boiling.Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
Remove star anise and cinnamon from saucepan.Whisk together sugar and eggs.
Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
Top each cream with 2 teaspoons of honey.Place under a hot grill until the honey is a deep golden color. Leave for 3 minutes before serving.
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