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1
Place six 2/3-cup to 1-cup dariole molds or ramekins in a roasting pan or baking dish.
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2
Set oven temperature to 325, and place pan of molds in oven while it heats up; remove molds when oven is completely heated.
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3
Meanwhile, in a small saucepan, combine milk and star anise.
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4
Place over medium heat until nearly boiling, then remove from heat and set aside.
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5
In a small saucepan, combine 1/2 cup of the sugar with cinnamon and 2/3 cup water.
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6
Place over low heat and stir briefly, then leave until sugar is completely dissolved.
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7
Increase heat to medium high and, without stirring, bring to a vigorous boil.
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8
Allow syrup to foam and boil until brown and caramelized, 10 to 15 minutes; do not stir.
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9
(When sugar is caramelized, it will have a slight burned aroma.
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10
To check color of syrup, dip in a wooden spoon and allow syrup to drip off; caramelized syrup will be dark golden brown.)
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11
Pour equal amounts of syrup into each warm mold.
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12
Using tongs or oven mitts, quickly swirl caramel around to coat a little of sides as well as bottom.
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13
Fill a kettle or pan with about 2 quarts of water, and bring to a boil.
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14
In a small bowl, combine eggs with remaining tablespoon of sugar.
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15
Whisk until smooth.
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16
Pour milk and star anise into egg mixture, and whisk again.
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17
Pour mixture through a fine mesh strainer into a pitcher or bowl, then pour equal amounts into molds.
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18
Add enough boiling water into roasting pan to come about halfway up the outsides of molds.
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19
Place pan of molds in oven and bake just until set, about 40 minutes.
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20
Remove molds from water bath and allow to cool.
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21
Cover with plastic wrap and refrigerate until chilled, preferably overnight.
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22
Allow to sit at room temperature for at least one hour before serving.
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23
To release creme caramels from molds, immerse bottoms of molds in hot water and shake gently, then invert over individual serving plates.
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24
Arrange equal portions of berries around each creme caramel, and serve.
