Ingredients
- butter1 tbsp
- granulated sugar, white1 1/2 tbsp
- whole milk750 ml
- sweetened condensed milk150 ml
- granulated sugar, white4 tbsp
- star anise2
- cinnamon stick2 stick
- white bread, stale2–3 slice
- milk, cold250 ml
- corn flour1/2 cup
- vanilla extract1–2 tsp
- milk, at room temperature1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
Cool caramel slightly, then transfer to a mold.
Let cool completely.
Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
Combine the cornstarch, vanilla, and ½ cup milk.
Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick.
Remove from the heat, and pour into the mold over the cooled caramel.
Let cool to room temperature, then refrigerate for 3–4 hours.
Serve cold.