Spiced Crème Caramel

Ingredients

• 1 tbsp butter
• 1½ tbsp white granulated sugar
• 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

Steps

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.
4. Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
5. Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
6. Combine the cornstarch, vanilla, and ½ cup milk.
7. 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.
8. Remove from the heat, and pour into the mold over the cooled caramel.
9. Let cool to room temperature, then refrigerate for 3–4 hours.
10. Serve cold.

More recipes with butter, milk, condensed milk, star anise, cinnamon, bread, cornstarch or vanilla

Adapted from “Spiced Crème Caramel” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.