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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.
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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.
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3
Strain custard into a measuring cup. Pour into eight 2 ounces demitasse cups or ramekins. Chill until set, at least 4 hours.
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4
Do ahead: Custards can be made 2 days ahead. Cover and chill.
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5
Preheat oven to 350u00b0. Whisk flour, sugar, salt, and cinnamon in a small bowl. Add butter and work into flour with your fingers until no dry spots remain.
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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.
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7
Serve custards topped with streusel.
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8
Do ahead: Streusel can be made 1 week ahead. Store airtight at room temperature.
