Spiced Crème Caramel
This spiced crème caramel is thickened with cornstarch and powdered stale bread instead of eggs, which gives it a soft, smooth set. Star anise and cinnamon simmer in the milk and flavor it as it heats, while a butter caramel in the mold supplies a bittersweet base. It is a practical way to use up leftover bread, and it needs only a stovetop and a few hours in the refrigerator.
Instructions
Melt the butter and 1½ tablespoons of sugar in a saucepan over medium-high heat, stirring, until the mixture turns into a caramel. Let it cool slightly, then pour it into a mold and leave it until completely cool.
In a clean pot, bring the whole milk, condensed milk, 4 tablespoons of sugar, star anise and cinnamon sticks to a boil, stirring now and then.
Blend the stale bread until it is a fine powder. Add the cold milk and blend again until the mixture is smooth and free of lumps.
In a small bowl, stir together the cornstarch, vanilla and the room temperature milk until combined.
Stir the bread mixture and the cornstarch mixture into the hot milk. Simmer, stirring constantly, until the custard is thick and smooth, and keep it moving so it does not stick to the pot.
Take the pot off the heat and pour the custard into the mold over the set caramel. Let it cool to room temperature, then refrigerate for 3 to 4 hours and serve cold.
Make it personal.
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