In a saucepan, off the heat, combine the sugar, cornstarch, flour and spices. Add the milk and blend well. Bring to a boil, stirring with a whisk and simmer gently for about 30 seconds. Remove the star anise. Transfer to a bowl, cover with plastic wrap directly on the pudding. Cool and refrigerate until completely chilled, about 4 hours. Just before serving, lightly whisk the blancmange to lighten it.
