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| Tonka bean creme brulee |
Serves 6
Tonka bean creme brulee ingredients: 600ml thickened cream. 1/3 cup (80ml) milk. 1 tonka bean or vanilla bean, split, seeds scraped. 10 egg yolks. 3/4 cup (165g) caster sugar
Tonka bean creme brulee recipe: Combine the cream and milk in a saucepan over medium heat, then finely grate in the tonka bean, or stir in the vanilla pod and seeds. Bring the mixture to the boil, then remove from heat. Meanwhile, whisk the egg yolks and 1/2 cup (110g) sugar together in a large heatproof bowl until plate and the sugar has dissolved. Strain the cream mixture through a fine sieve into the egg mixture, whisking constantly to combine. Place the bowl over a saucepan of barely simmering water over medium-low heat (don't let the bowl touch the water), stirring constantly for 6-8 minutes until the mixture is thick and velvety. Remove the bowl from the heat and stir the mixture for a further 5 minutes or until slightly cooled. Divide the mixture among six 150ml ramekins and chill in the fridge for 2-3 hours or overnight until custard is set. To serve, preheat a grill to high. Sprinkle 2 tsp sugar over each custard and use the back of a teaspoon to spread in into an even layer. Grill for 2-3 minutes until the sugar melts and caramelise. (Alternatively, use a kitchen blowtorch to caramelise the sugar.) By then, the tonka bean creme brulee is ready
