Posted on February 14, 2016

Star of Anise Creme Anglaise

My Recipes

Yield: 2 cups


4 whole star of anise

1 cup whole milk

1 cup whipping cream

1/2 cup sugar

1/4 teaspoon vanilla extract

4 egg yolks


Place star of anise in heavy medium saucepan over medium heat. Stir until brown, about 5 minutes. Add milk, cream, 1/4 cup sugar, vanilla and bring to just under a boil then remove from heat. Whisk egg yolks and remaining 1/4 cup sugar in another bowl. Slowly whisk in all of the hot milk mixture with egg mixture then return mixture to the original saucepan. Stir over medium-low heat until custard thickens.  Don’t boil. Cover and chill until cold, about an hour. Strain into medium pitcher. Serve with chocolate souffle.

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  • Chocolate Souffle with Creme Anglaise | Plate. Fork. Mouth. February 14, 2016 at 10:12 pm

    […] Preheat oven to 350°F. Bake soufflés until puffed above rim of dish and edges are set, about 15 minutes. Serve immediately with Star of Anise Crème Anglaise. […]

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