Roughly crush the star anise in a mortar and pestle.
In a saucepan, combine the milk, cream, cashews, star anise and 55g caster sugar. Bring to a gentle simmer over medium heat. Once simmering, turn off the heat, cover and let sit for 10 minutes. Pass the mixture through a sieve and into a measuring jug for easy pouring later.
Combine the egg yolks with the remaining 55g caster sugar. Whisk till thick and pale. Slowly add the cream mixture to the yolks, whisking vigorously.
Divide the mixture between six ramekins. Place into a roasting tin lined with a tea towel, then pour hot water from the kettle into the tin, till it reaches halfway up the sides of the ramekins.
Bake in a preheated 150 C / Gas 2 oven for 30 minutes, or until custard is set. Remove from oven, cool to room temperature, then place in the fridge to chill for 6 hours or overnight.
Before serving, sprinkle the top of the chilled creme brulee with a layer of sugar. Caramelise the sugar using a cook's blowtorch (or place under a hot grill). Repeat with two more layers of sugar, caramelising each layer till golden brown.