Creme Brulee

Creme Brulee

1/2 qt. heavy cream
3/4 tbsp corn starch
1/4 tsp. Cinnamon
1/6 tsp. Anise
4 oz. sugar
1 1/2 tsp. Vanilla
5 egg yolks

Place yolks in a bowl and mix with wooden spoon.

On medium-high heat in a saucepan, add cream, corn starch, Cinnamon, Anise, sugar and Vanilla until steamy with bubbles on the walls of the pan (don't boil). Mixture should just coat wooden spoon (don't whisk).

Strain mixture, then slowly add to egg yolks stirring constantly.

Pour into 3-4 oz. baking dishes. Place in water bath and bake at 275-300 degrees for approximately 25-40 minutes. Mixture should be slightly loose but firm.

Let set for 1 hour in the refrigerator.

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