Cookbook:Spiced Crème Caramel

Caramel

 * 1 tbsp butter
 * 1½ tbsp white granulated sugar

Pudding

 * 750 ml whole milk
 * 150 ml sweetened condensed milk
 * 4 tbsp white granulated sugar
 * 2 stars star anise
 * 2 sticks cinnamon
 * 2–3 slices stale white bread
 * 250 ml cold milk
 * ½ cup cornstarch
 * 1–2 tsp vanilla essence
 * ½ cup room temperature milk

Caramel

 * 1) Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
 * 2) Cool caramel slightly, then transfer to a mold.
 * 3) Let cool completely.

Pudding

 * 1) Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
 * 2) Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
 * 3) Combine the cornstarch, vanilla, and ½ cup milk.
 * 4) Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick.
 * 5) Remove from the heat, and pour into the mold over the cooled caramel.
 * 6) Let cool to room temperature, then refrigerate for 3–4 hours.
 * 7) Serve cold.