Burnt Honey And Star Anise Creams Recipes

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BURNT HONEY AND STAR ANISE CREAMS



Burnt Honey and Star Anise Creams image

After tasting a WONDERFUL dish (which I have also posted) titled Steamed Palm Sugar Custards #58165. And seeing this looks like a cross of that wonderful dish and creme brulee, I just had to try it...NO REGRETS! Try it too!

Provided by KitchenManiac

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup milk
1 cup cream
3 star anise
1 cinnamon stick
1/3 cup caster sugar (superfine sugar)
3 eggs
1/3 cup honey

Steps:

  • Preheat oven to 315°F (160°C).
  • Place milk, cream, star anise and cinnamon stick in a saucepan over low heat.
  • Heat until hot but not boiling.
  • Reduce heat and allow mixture to simmer for 3 minutes, then remove from the heat and leave to infuse for 10 minutes.
  • Remove star anise and cinnamon from saucepan.
  • Whisk together sugar and eggs.
  • Stir in slightly cooled milk mixture and pour into six 1/2 cup (4 fl oz) capacity oven proof bowls or glasses.
  • Place in baking tray filled with enough hot water to come halfway up the sides of the bowls or glasses.
  • Bake for 25 minutes or till creams are just set, then remove from the baking dish and refrigerate for 2 hours, or till cool.
  • Top each cream with 2 teaspoons of honey.
  • Place under a hot grill until the honey is a deep golden colour.
  • Leave for 3 minutes before serving.

Nutrition Facts : Calories 279.2, Fat 16.3, SaturatedFat 9.4, Cholesterol 155.7, Sodium 69.2, Carbohydrate 29.9, Sugar 26.8, Protein 5.4

BURNT HONEY AND ORANGE VINAIGRETTE



Burnt Honey and Orange Vinaigrette image

Make and share this Burnt Honey and Orange Vinaigrette recipe from Food.com.

Provided by PaulaG

Categories     Salad Dressings

Time 20m

Yield 3/4 cup

Number Of Ingredients 8

2 tablespoons mild honey
1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
2 tablespoons sherry wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons vegetable oil
1 tablespoon extra virgin olive oil

Steps:

  • Pour the honey into a 2½ cup saucepan or a small nonstick skillet.
  • Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.
  • Remove pan from heat and pour in the orange juice.
  • Set back on burner and stir to dissolve the honey.
  • Stir in orange zest.
  • Pour into a bowl and cool.
  • Whisk in vinegar, salt, pepper and oils until thickened and blended.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 611.5, Fat 45.4, SaturatedFat 6, Sodium 1747.8, Carbohydrate 55.9, Fiber 0.8, Sugar 52.9, Protein 0.9

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