- 3¾ cups heavy cream
- 2/3 cup sugar
- 8 oz (225g) fresh ginger, peeled and sliced
- 4 star anise
- 6 large egg yolks, beaten
- Five spice powder, for sifting (optional)
- Bring the cream and sugar to a simmer over medium heat. Remove from the heat and stir in the ginger and star anise. Cover and let stand for 1 hour. Reheat the milk until piping hot. Strain the milk into a bowl.
- Whisk the yolks in another bowl until thickened. Whisk in the hot cream. Strain the cream mixture back into the saucepan.
- Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil. Pour into eight dessert dishes and sift five-spice powder on top, if desired. Serve warm.