Star Anise Custards with Exotic Fruit
Star Anise Custards with Exotic Fruit
 Prep Time ~ 20 mins | Cooking Time ~40 mins |
 Approx Cost ~ £4.00 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 4 |
Tip ~ This is a lovely dessert for a summer dinner party, it has a delicate flavour and looks very attractive.
Ingredients
284ml pot double cream
175ml semi skimmed milk
6 star anise
75g Demerara sugar
3 medium free range eggs
2 x 240g fresh exotic fruit, i.e. Mango chunks, kiwi fruit, lychees
Method
- Preheat oven to 160C, Gas mark 3.
- Place the cream, milk and star anise in a saucepan. Over a low heat, gradually bring to the boil, then reduce the heat further to the lowest setting and simmer for 5 minutes.
- Remove the pan from the heat and leave to infuse for 10 minutes.
- Remove the star anise from the cream mixture. Rinse under cold water and reserve 4 for decoration.
- Use an electric or balloon whisk to whisk the sugar and eggs together in a bowl until thick, pale and creamy; then gradually whisk in the warm cream mixture until the sugar dissolves.
- Pour into 4 x 200ml ramekin dishes.
- Place the dishes in a roasting tin filled with enough hot water to come half way up the sides of the dishes.
- Bake for 25 - 30 minutes or until the custards are just firm.
- Remove the custards from the roasting tin and allow to stand for 5 minutes.
- Place each dish on an individual plate and decorate each custard with a reserved star anise (not edible). Serve with the exotic fruits on the side.