John Myers
Crème Brûlée with Tonka Bean and Mango Puree with Gin
The perfect crème brûlée with tonka bean and mango puree with gin recipe with a picture and simple step-by-step instructions.
- 300 ml Cream
- 110 ml Milk
- 4 Pc. Egg yolk
- 1,5 Pc. Tonka bean
- 4 tbsp Sugar
- 2 tbsp Brown cane sugar
- 2 Pc. Mangoes
- 3 tbsp Gin
- Mix the cream, milk, egg yolk and sugar together. Grate the tonka bean into the mass. The mass must rest in the refrigerator overnight.
- The next morning you fill the mass into baking molds and place them in the oven at 150 degrees in the bain marie with top and bottom heat for about 45 minutes.
- When the mixture is firm, take it out of the oven and let it cool down.
- Before serving, sprinkle with the brown cane sugar and roast with a flambé.
- For the mango puree, simply peel and puree the mangoes and stir in the gin.
- If the mass is too runny, you can try using agar agar (or another gelling agent) to give the puree a bit more texture. If you like the puree a little sweeter, you can add a little sugar if you like.
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