TWD: Crème Brûlée with Star Anise and White Chocolate

My moms favourite dessert is Crème Brûlée, so when I found out that Mari at Mevrouw Cupcake picked Crème Brûlée at page 393 of Baking: From My Home to Yours as this weeks recipe I knew I would make my mom a very happy camper.





This was my first attempt at making Crème Brûlée, so I thought (as if it wasn't enough challenge already to make my first Crème Brûlée) I would try something a little bit different: a Crème Brûlée with Star Anise and White Chocolate.



To do this I followed Dorie's directions on how to infuse the flavour of a herb or spice into the Crème Brûlée, so I dropped 8 star anises into the milk and cream, brought that to a boil, took the pan of the fire and let the mixture sit and infuse for 30 to 60 minutes. I let it sit for the full hour, then I removed the star anise and brought the mixture to a boil again. After that I took the mixture of the fire and stirred in 100 grams of white chocolate chips so that they would melt. Then I continued with the normal recipe, which can be found at Mari's blog. I let the Crème Brûlées sit in the oven for the full 60 minutes.

My mom gave this recipe a big thumbs up.I loved the crème brûlée: the texture was perfect, the taste of the star anise was very subtle, maybe a bit too subtle, and the chocolate seemed to make the Crème Brûlée even more creamt. I did think it to was very sweet: I should have used less sugar in the crème brûlée because I put in the white chocolate.... Oops!! I will definetely be making this recipe again, although with a little bit less sugar and a little bit more star anise.

Dad's verdict: 7 out of 10.

P.S. What do you think about my pictures? I bought my new camera last Thursday and I absolutely love it!! It's a simple point and shoot: a Panasonic FS-5. If you want check on my fellow-bloggers, go to TWD!