Spiced Crème Caramel

• 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

Ingredients for 8 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Caramel: Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.

   Stovetop
2. 2

   Cool caramel slightly, then transfer to a mold.

3. 3

   Let cool completely.

4. 4

   Pudding: Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.

5. 5

   Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.

   Blender
6. 6

   Combine the cornstarch, vanilla, and ½ cup milk.

7. 7

   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.

   Stovetop
8. 8

   Remove from the heat, and pour into the mold over the cooled caramel.

9. 9

   Let cool to room temperature, then refrigerate for 3–4 hours.

10. 10

    Serve cold.