Iced tonka bean crème brûlée

Ingredients for 3 servings:

• 2 egg yolks
• ½ tonka bean(s)
• 200 g cream
• 1 tsp sugar
• some sugar, brown

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 25 minutes

a mixture of ice cream and crème brûlée

The crème brûlée is prepared in a double boiler, so first bring water to a boil in a saucepan. While the water is heating, combine the cream with the egg yolks and sugar in a metal bowl. Grate the tonka bean into the liquid using a fine grater. Don’t use too much, as the flavor is really very intense. Once the water is boiling, whisk the flavored cream with a whisk or mixer over the hot steam until it is foamy and light. Pour into small bowls, let it cool slightly, and place in the freezer. Chill for at least 5 hours. When ready to eat, remove from the freezer, sprinkle with brown sugar, and caramelize with a blowtorch. I let the crème brûlée stand for about 10 minutes so it’s nice and creamy when eaten.