Spiced Crème Caramel
Source and licence
"Spiced Crème Caramel" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spiced_Cr%C3%A8me_Caramel, revision 4587150), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spiced_Cr%C3%A8me_Caramel&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587150
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
- Cool caramel slightly, then transfer to a mold.
- Let cool completely.
- Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
- Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
- Combine the cornstarch, vanilla, and ½ cup milk.
- 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.
- Remove from the heat, and pour into the mold over the cooled caramel.
- Let cool to room temperature, then refrigerate for 3–4 hours.
- Serve cold.