- 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
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.