There are lots of recipes out there for Crème Brûlée but this one is my favourite. Tonka beans ( from the teak tree and très tendance in France at the moment) replace vanilla – un délice
For Karen and Susan ?
For four people
300ml/10 fluid ozs cream
35ml/1 fl ozfull fat milk
1/2 Tonka Bean, finely grated
4 egg yolks
75g/3ozs caster sugar
100g/4ozs brown sugar
Place the Tonka in the milk and cream and bring to just below boiling point. Leave to infuse overnight if possible.
Whisk together the egg yolks and caster sugar until pale in colour. Pour the hot milk/cream mix onto the egg yolks stirring continuously. Strain into a jug and leave to ‘ rest’ for 15 mins. Pour into crème brûlée dishes and bake in a Bain Mairie for 90mins/ until firm around the edges but slightly wobbly in centre. Chill in fridge for about 6 hours before serving.
Just before serving, sprinkle a tablespoon of brown sugar on top and using a chef’s torch caramelise the cream.