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Maggie Beer

Star Anise Burnt Creams

Step 1: Preheat a fan forced oven to 140C.

Step 2: Place the milk, cream and star anise into a large pot over a medium high heat. Bring the mixture to a gentle simmer then remove from the heat and set aside.

Step 3: Meanwhile, place the egg yolks and caster sugar into a mixing bowl and whisk well to combine.

Step 4: Continue whisking and slowly add the hot cream mixture to the yolks and sugar until all ingredients are well combined.

Step 5: Remove the star anise from the mixture and discard.

Step 6: Evenly pour the mixture between 6 x 250 millilitre oven proof pots and place onto a flat, high sided baking tray.

Step 7: Create a water bath by filling the baking tray with hot water until the water reaches approximately two thirds up the side of the pots.

Step 8: Place into the preheated oven and bake for 45 minutes.

Step 9: Carefully remove the baking tray from the oven and remove the pots from the water bath.

Step 10: Place the cooked custards into the fridge for 4 hours to chill completely or overnight is best.

Step 11: When ready to serve, sprinkle 1 tablespoon of caster sugar on top of each custard and caramelize the sugar with a blow torch. Alternatively, place under a hot grill and keep an eye on them to ensure the sugar does not burn.

Step 12: Set aside for a couple of minutes to allow the sugar crust to harden, then serve with a scoop of Maggie's Chocolate, Coffee & Biscuit Ice Cream.


  1. 750ml 3 cups full cream milk
  2. 450ml thickened cream 35% fat
  3. 150g caster sugar plus 6 extra tbspns for toffee top

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