Star Anise Post de Crème

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Jean-Georges loves licorice—he even uses licorice sticks as skewers—and rightly so.

Both Licorice Ice Cream and these simple pots de crème have been popular at Vong since its opening.

Ingredients

  • 2 cups milk
  • 2 tablespoons broken star anise
  • 6 egg yolks<

Method

  1. Heat the milk and star anise together until almost boiling. Reduce the heat to low and cook for 3 minutes. Cover and let sit over very low heat for about 5 minutes. Preheat the oven to 275°F.
  2. Meanwhile, beat the egg yolks with the sugar until thick and