Créme Brûlèe with White Chocolate and Tonka Bean

Such a crème brûlée is very easy to prepare, but it takes some time! It is best to make this dessert the evening before so that it can rest in the refrigerator overnight!

First, the cream with the milk and the grated tonka bean is briefly boiled and removed from the stove. Then I melted the chopped white chocolate in it. Always stir well so that there are no lumps.

Now pour through a fine sieve and carefully stir in the four egg yolks one by one with a whisk. The cream is then poured into ovenproof molds and cooked in a water bath in the oven at 130 ° for about 45 minutes.

Let it cool down and put it in the fridge. The next day, sprinkle 1 teaspoon of brown sugar on the cream and caramelize with the Bunsen burner - many things are possible when decorating - I added a chilli-chocolate crossie and a physalis and served immediately! Good succeed!