Spiced Vanilla Custards with Sweet Potato Streusel

Ingredients

• •1 teaspoon unflavored gelatin
• •1½ cups heavy cream
• •½ cup whole milk
• •2 pieces cinnamon sticks
• •1 pod star anise pod
• •⅜ cup sugar
• •½ bean vanilla bean
• •4 large egg yolks
• •½ cup all-purpose flour
• •2 tablespoons light brown sugar
• •½ teaspoon kosher salt
• •¼ teaspoon ground cinnamon
• •¼ cup unsalted butter
• •½ cup sweet potato chips
• •crumbled

Cooking Instructions

1. 1.

   Place 1 tablespoon water in a small bowl; sprinkle gelatin over and set aside. Combine cream, milk, cinnamon, star anise, and 1/4 cup sugar in a medium saucepan and scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes.

   25 min

2. 2.

   Uncover infused cream and return to a simmer. Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl. Whisking constantly, gradually add 1/2 cup warm cream mixture to egg yolks. Reduce heat to medium-low and whisk egg yolk mixture into remaining cream mixture. Cook, stirring constantly, until custard is thick enough to coat a wooden spoon, about 5 minutes. Add gelatin; cook, stirring until dissolved.

   10 min

3. 3.

   Strain custard into a measuring cup. Pour into eight 2 ounces demitasse cups or ramekins. Chill until set, at least 4 hours.

   240 min

4. 4.

   Do ahead: Custards can be made 2 days ahead. Cover and chill.

5. 5.

   Preheat oven to 350°. Whisk flour, sugar, salt, and cinnamon in a small bowl. Add butter and work into flour with your fingers until no dry spots remain.

   10 min

6. 6.

   Scatter mixture over a parchmentlined baking sheet, breaking up into large crumbs. Bake, rotating pan halfway through, until streusel is golden brown and crisp, 10-15 minutes. Let cool, then add crumbled sweet potato chips and toss to combine.

   15 min

7. 7.

   Serve custards topped with streusel.

   5 min

8. 8.

   Do ahead: Streusel can be made 1 week ahead. Store airtight at room temperature.