In the warmer months, I enjoy this custard chilled, topped with summer fruits, but you can easily take it into other seasons by serving it warm, with stewed fruits. Or simply on its own.
Ingredients:
- 1 3/4 cups full fat milk (400 ml)
- 3 star anise pods
- 3 (organic) egg yolks
- 2/3 cup superfine sugar (115 g)
- 2 tbsp corn starch
- 2 tsp vanilla extract
Preparation:
Warm the milk along with the star anise pods in a small saucepan, over a medium heat. In a separate bowl, mix together the egg yolks, sugar and corn starch. When the milk is just about reaching the boiling point, take it off the heat. Take a couple of tablespoons of the warm milk and add it to the egg mixture, to loosen it up, and then add the egg mixture to the milk in the saucepan.
Now cook on a high heat -- stirring constantly -- until the custard thickens. Remove from the heat and stir in the vanilla extract. Fish the star anise pods out before serving.
Pour or spoon the custard into serving glasses (I like to use cocktail glasses). Cut plastic wrap to fit the glasses, and place directly on top of the custard (this prevents a skin from forming). Allow to go stone cold and then cool further in the fridge until you're ready to serve. Now top with a variety of fruits, such as raspberries, strawberries, redcurrants, blueberries and blackberries.
Makes enough for 4 glasses.
