Tonka bean crème brûlée
Chef’s tips 15 minutes
Preparation 60 minutes
1 tonka bean | 250 ml whole milk | 750 ml whipping cream | 9 eggs | 180 g granulated sugar | brown sugar
1Separate the egg whites and egg yolks.
2Beat the egg yolks with the granulated sugar until pale and frothy.
3Heat the milk in a saucepan.
4Infuse the tonka bean in the hot milk.
5Stir the cream into the milk. Gently stir the cream and milk into the egg yolk and sugar mixture, being careful not to incorporate too much air. The custard should not be frothy.
6Divide the custard among four oven-safe ramekins.
7Place the ramekins on a baking tray and bake them in a 100 °C oven for 1 hour.