Anise cream or anise flan

Ingredients for 6 servings:

• 8 anise stars
• 400 ml sweet cream
• 200 ml milk
• 120 g sugar
• 3 eggs
• 1 egg yolk
• 10 g butter
• 1 tbsp breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

according to a recipe from 1805

Many recipes from the “good old days” have, in a more refined form, become staples of modern cuisine. Others no longer reflect contemporary tastes, and some have simply been forgotten. This dessert falls into the latter category, although I slightly adapted the original 12 egg yolks. Bring the anise star mixture to a boil with the sugar, cream, and milk, bring to a boil several times, and let it steep for ten minutes. Whisk the eggs and egg yolks and stir them into the cream mixture, which is no longer too hot. Butter small molds and sprinkle with breadcrumbs. Pour the liquid through a fine sieve and fill the molds. Bake in the oven in a water bath for 40 to 50 minutes. Pierce with a toothpick – when nothing sticks, the anise cream is ready. Let cool and turn out onto dessert plates to serve.