Crème Brûlée à la fêve de Tonka

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

Method

Preheat oven to 110C/225F

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.