Many recipes from the good old days have also become an integral part of modern cuisine in a further developed form. Others no longer correspond to contemporary tastes and some have simply been forgotten. This dessert also belongs to the latter category, although I have adapted the 12 egg yolks that were originally used.
Bring the anise stars with the sugar, cream and milk to the boil, stir up several times and let it steep for ten minutes. Whisk the eggs and yolks together and stir in the cream mixture, which is no longer too hot.
Butter small molds and sprinkle with breadcrumbs. Pour the liquid through a hair sieve and pour it into the molds.
Cook in the oven for 40 to 50 minutes in a water bath. Pierce with a toothpick - if nothing sticks, the aniseed cream is ready. Let cool and turn out onto dessert plates to serve.
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