1/2 cup sugar
1 tbsp. water
1/2 tsp. aniseed
1 cup milk
1 tsp. grated orange rind
1 tsp. vanilla
Dash of salt
3 large eggs
1 14oz. can sweetened condensed milk
Combine sugar and water in a small, heavy saucepan over medium-high heat; cook
until sugar dissolves, stirring frequently. Continue cooking until golden
(about 3 minutes), stirring occasionally. Immediately pour into 6 ramekins
or custard cups coated with cooking spray, tipping quickly until
caramelized sugar coats bottom of cups.
Place aniseed in a clean coffee grinder or blender; process until finely
ground. Combine aniseed and remaining ingredients, stirring well with a
whisk. Pour into prepared ramekins. Place ramekins in a 13 x 9 glass baking
pan; add hot water to pan to a depth of 1 inch. Bake at 350ยบ for 30
minutes or until a knife inserted in the center comes out clean. Remove
cups from pan; cool completely on a wire rack. Cover and chill at least 4
hours to overnight.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate,
upside down, on top of each cup; invert onto plates. Drizzle any
remaining caramelized syrup over custards.
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