Baked custard with mascarpone and star anise
“Revive some Australian favourites with contemporary flavours.”
- 1 tbsp butter
- 3 eggs
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- 500mL (2 cups) milk
- 125mL (1/2 cup) pouring cream
- 3 whole star anise
- 1/4 cup mascarpone
- Ground nutmeg
Classic baked custard takes on a new twist with fragrant star anise. It can also be sprinkled with a combination of ground cinnamon and nutmeg for a zesty flavour variation.
Method
Preheat oven to 160C. Brush a 1.5 litre ovenproof dish with melted butter. Place eggs, sugar and vanilla in a medium bowl and whisk lightly to combine. Heat milk, cream and star anise in a medium saucepan.
Remove from heat and set aside for 15 minutes.
Stir egg mixture into warm milk mixture. Add mascarpone, stir to combine and pour into baking dish.
Sprinkle with nutmeg and place in a baking tin.
Fill the tin with boiling water to halfway up the dish that the custard is in. Bake for 30-35 minutes, or until custard is just set.
To serve
Remove and serve warm or at room temperature.
Serves 4.
