Crème brûlée with tonka bean

Here is the recipe for 4 people:

Ingredients:

1 whole tonka bean

50 cl of single cream (minimum 30% fat content for a rich, melt-in-the-mouth texture)

100 g egg yolks (about 5 large yolks)

80 g caster sugar

Brown sugar (for the final caramelisation)

Method:

Step 1: Infusion (The secret to the flavour)

Pour the single cream into a saucepan.

Using a fine grater (such as a Microplane), grate about half of the tonka bean directly into the cream.

Bring the cream to a gentle simmer, then turn off the heat immediately.

Cover the saucepan and leave to infuse for 15 to 20 minutes. This allows the tonka bean to release all its flavours without any bitterness.

Step 2: The custard mixture

Preheat the oven to 100°C (thermostat 3/4).

In a mixing bowl, lightly beat the egg yolks with the 80 g of caster sugar using a whisk (without making it too frothy).

Remove the lid from the saucepan and slowly pour the still-warm cream over the egg and sugar mixture, stirring gently.

Step 3: Gentle baking

Divide the mixture between 4 shallow crème brûlée ramekins.

1. Bake for 40 to 45 minutes.

   💡 The custard should still be slightly wobbly in the centre when it’s done; this is perfectly normal. It will set as it cools.

Leave to cool at room temperature, then place the ramekins in the fridge for at least 4 hours (ideally, make them the day before).

Step 4: The ‘Brûlé’ Finish

Just before serving, sprinkle a thin, even layer of brown sugar over each crème.

Caramelise the sugar with a kitchen blowtorch to create a beautiful, golden, crispy crust.

💡 The chef’s tip:

The tonka bean is very potent. Don’t grate the whole bean in one go; half a bean is more than enough for 50 cl of cream. You can save the other half for another time or to flavour some crêpe batter!