A delicious dessert for a dinner party, this smooth creme brulee is infused with star anise and cashews.
6 people made this
3 star anise
475ml double cream
175g roasted unsalted cashews, ground
110g caster sugar
6 egg yolks
6 tablespoons caster sugar, for caramelising
Directions Preparation:20min › Extra time:6hours chilling › Ready in:6hours20min
Roughly crush the star anise in a mortar and pestle.
In a saucepan, combine the milk, cream, cashews, star anise and 55g caster sugar. Bring to a gentle simmer over medium heat. Once simmering, turn off the heat, cover and let sit for 10 minutes. Pass the mixture through a sieve and discard the solids.
Combine the egg yolks with the remaining 55g caster sugar. Whisk till thick and pale. Slowly add the cream mixture to the yolks, whisking vigorously.
Divide the mixture between six ramekins. Place into a roasting tin lined with a tea towel, then pour hot water from the kettle into the tin, till it reaches halfway up the sides of the ramekins.
Bake in a preheated 150 degrees C oven for 30 minutes, or until custard is set. Remove from oven, cool to room temperature, then place in the fridge to chill for 6 hours or overnight.
Before serving, sprinkle the top of the chilled creme brulee with a layer of sugar. Caramelise the sugar using a cook's blowtorch (or place under a hot grill). Repeat with two more layers of sugar, caramelising each layer till golden brown.