Total Time
Prep 5 mins
Cook 45 mins

After tasting a WONDERFUL dish (which I have also posted) titled Steamed Palm Sugar Custards #58165. And seeing this looks like a cross of that wonderful dish and creme brulee, I just had to try it...NO REGRETS! Try it too!


  1. Preheat oven to 315°F (160°C).
  2. Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.
  3. Heat until hot but not boiling.
  4. Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
  5. Remove star anise and cinnamon from saucepan.
  6. Whisk together sugar and eggs.
  7. Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.
  8. Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.
  9. Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
  10. Top each cream with 2 teaspoons of honey.
  11. Place under a hot grill until the honey is a deep golden colour.
  12. Leave for 3 minutes before serving.
Most Helpful

This is a nice change of pace from standard creme brulees. The flavors were wonderful. Recipe work just as posted and I made no changes. I did cool in the refrigerator overnight before serving the following day.

MEAN CHEF July 29, 2003