Tonka Bean Crème Brûlée

This refined crème brûlée highlights the enchanting aroma of tonka bean, whose almond, vanilla, and caramel notes elevate the natural sweetness of the custard. Slow baking, a silky texture, and a torch-caramelized crust come together to create a classic dessert that is comforting, elegant, and irresistibly fragrant.
Perfect for an elegant end to a meal or a gourmet moment at home, this crème brûlée stands out for its finesse and warm, aromatic character.
 

Tonka Bean Crème Brûlée

Ingredients (serves 6)

  • 300 g heavy cream (35% fat)

  • 300 g whole milk

  • 120 g egg yolks (about 6 yolks)

  • 80 g granulated sugar

  • 1/2 grated tonka bean (to taste)

  • Brown sugar (for caramelizing)


Method

  • Bring the whole milk and cream to a simmer.

  • Add the grated tonka bean, cover, and let infuse for 30 minutes off the heat.

  • Whisk the egg yolks with the sugar until pale.

  • Bring the milk/cream mixture back to a boil, then gradually pour it over the yolks while whisking gently.

  • Preheat the oven to 90 °C (195 °F). Divide the mixture into ramekins and bake for 45 minutes. The custard should still have a slight wobble when done.

  • Let cool to room temperature, then refrigerate overnight (at least 6 hours).

  • Just before serving, sprinkle a thin, even layer of brown sugar on top and caramelize with a kitchen torch to form a golden, crisp crust.