Burnt Honey and Star Anise Creams
Indulge in the luxurious flavors of Burnt Honey and Star Anise Creams, a sophisticated dessert that perfectly balances creamy decadence with bold, aromatic depth. This recipe transforms simple ingredients like honey, star anise, and rich heavy cream into a silken custard infused with the warm spice of star anise and the caramelized complexity of burnt honey. Gently baked in a water bath for the dreamiest texture, these custards are an elegant treat for dinner parties or a special date night at home. Serve them chilled, with an optional drizzle of burnt honey and a sprinkle of flaky sea salt for a sweet-and-savory finishing touch. This dessert is sure to impress with its unique flavor profile and velvety smoothness. Keywords: burnt honey dessert, star anise custard, creamy baked custards, elegant dessert recipes.
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Recipe Information
Ingredients
- 120 ml Honey
- 3 pieces Star anise
- 500 ml Heavy cream
- 200 ml Whole milk
- 6 large Egg yolks
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 150°C (300°F) and position the rack in the middle.
In a medium saucepan over medium heat, add the honey and cook gently until it turns a deep amber color and smells caramelized. Be careful not to let it burn completely. This step will take about 5 minutes.
Once the honey is caramelized, quickly stir in the star anise, heavy cream, and whole milk. The mixture will bubble vigorously, so take caution. Stir until smooth and set aside to infuse for 10 minutes.
In a medium mixing bowl, whisk the egg yolks, granulated sugar, vanilla extract, and salt until combined and slightly pale.
Gradually pour the warm honey-cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Strain the mixture through a fine-mesh sieve to remove the star anise and any cooked egg bits, then divide the custard evenly between four small ramekins or oven-safe dishes.
Place the ramekins in a deep baking dish. Fill the baking dish with hot water so it comes halfway up the sides of the ramekins, creating a water bath.
Carefully transfer the baking dish to the oven and bake for 35-40 minutes, or until the edges of the custards are set but the centers still have a gentle wobble.
Remove the ramekins from the water bath and let them cool to room temperature. Then transfer to the refrigerator to chill for at least 2 hours, or until fully set.
Serve the burnt honey and star anise creams as they are, or garnish with a drizzle of additional burnt honey and a pinch of flaky sea salt for extra texture and flavor.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 159.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 494 mg | 38% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
