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1
Butter an 8-inch-square baking pan.
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2
In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes.
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3
Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
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4
In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth.
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5
Return custard to saucepan and bring to a boil, whisking constantly.
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6
(Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.)
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7
Boil custard, whisking vigorously, 1 minute and remove saucepan from heat.
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8
(Custard will be very thick and smooth.)
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9
Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours.
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10
Cut custard into 2-inch squares.
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11
In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon.
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12
In another small bowl lightly whisk remaining 2 eggs.
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13
Have ready flour in a bowl and a tray lined with wax paper.
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14
Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off.
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15
Coat square with bread crumb mixture, transferring as coated to tray.
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16
Chill squares, uncovered 30 minutes.
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17
In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes.
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18
Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
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19
Preheat oven to 325F.
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20
and set a rack in a shallow baking pan.
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21
In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375F.
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22
on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side.
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23
Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
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24
Onto each of 8 dessert plates pour 2 tablespoons sauce.
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25
Halve 12 custard squares diagonally and arrange 3 triangles on each plate.
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26
Garnish dessert with star fruit and star anise.
