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Star Anise Custards with Exotic Fruit

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.


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


  • 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.