Star Anise And Mandarine Custard
Course: Dessert
Cuisine: French
Keyword: custard, spice
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Servings: 8 people
Calories: 215kcal
Cost: $7
Print Recipe
Equipment
- 1 Immersion blender
- 1 Saucepan
- 1 Large bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Sieve
- 4 deli containers
Ingredients
- 500 g Whole milk
- 100 g Sugar
- 1 ea. Mandarine or orange zest
- 6 g Star anise
- 500 g Heavy cream
- 120 g Egg yolks
- 100 g Sugar
- 10 g Corn starch
- 15 g Pastis or Pernod optional
Instructions
Creamy Custard
- Very similar to crème anglaise, and thanks to the small addition of starch to the mixture, this creamy custard can withstand boiling. Put the bowl and the sieve in the freezer. In a saucepan, bring the milk to a boil with the first part of the sugar, the star anise, and the zest. Turn off the heat and let the mixture infuse for 15 minutes.
- Transfer the infused milk to a narrow container and blend using an immersion blender or a high-powered mixer until smooth.
- Return the star anise-infused milk to the saucepan (heat off). Add the heavy cream, remaining sugar combined with the starch, and the egg yolks.
- Blend again until fully combined.
- Cook over medium heat, whisking constantly, and bring the mixture to a quick boil to thicken. Remove from the heat right away.
- Pass the custard through the frozen sieve and bowl. Keep stirring the custard occasionally to help it cool down faster and maintain a smooth, creamy texture. Refrigerate for up to 3 days. Enjoy!
Nutrition
Serving: 150g | Calories: 215kcal
4 thoughts on “Star Anise And Mandarine Custard”
I am a big fan of your chef Bruno
☺️
Hi Bruno!
In this recipe, it doesn’t show how many egg yolks to use.
Can you look at the recipe and let me know.
Thank you.
Hi Brian,
Thanks, fixed! 🐣