John Myers
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Crème Brûlée from Tonka Bean
The perfect crème brûlée from tonka bean recipe with a picture and simple step-by-step instructions.
Creme brulee:
- 0,5 Pc. Vanilla pod scraped out
- 0,75 Pc. Grated tonka beans
- 150 ml Milk
- 400 ml Cream
- 5 Pc. Egg yolks, fresh
- 40 g Sugar
- 5 tbsp Sugar brown
Kumquat compote:
- 250 g Kumquats
- 50 g Raw cane sugar
- 1 Msp Ground coriander
- 300 ml Mango juice
- 1 tbsp Butter
- 1 tsp Food starch
- 1 tbsp Lime juice
Creme brulee:
- Put the cream, milk, sugar and the grated tonka bean in a saucepan, briefly bring to the boil and allow to cool.
- Add the milk and cream mixture to the egg yolks and mix up with the magic wand.
- Put in molds and let set in the steamer at 80 degrees for 40 minutes. Let cool down.
- Put the brown sugar on the cream and caramelize with the Bunsen burner or in the oven.
Kumquat compote:
- Pierce the kumquats several times with a toothpick. Blanch in boiling water for 20 seconds, rinse ice cold and drain well. Cut the kumquats into approx. 5 mm thick slices, removing the kernels.
- Melt the cane sugar in a saucepan to the golden brown caramel. Do not stir until the sugar begins to melt. Add coriander and kumquats, glaze for 1 minute, then deglaze with the mango nectar. Add butter and cook until the caramel is dissolved.
- Mix the starch in a little cold water, stir into the juice, bring to the boil again. Stir in the lime juice. Pour into a bowl and let cool.
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