John Myers
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Tonka Bean Crème Brûlée with Fruity Accompaniments
The perfect tonka bean crème brûlée with fruity accompaniments recipe with a picture and simple step-by-step instructions.
Creme brulee:
- 270 ml Cream
- 270 ml Milk
- 270 g Sugar
- 2 Pc. Tonka beans
- 1 Pc. Vanilla pod
- 4 Pc. Eggs
- 7 Pc. Egg yolk
- Sugar
- Fruit puree
Ice:
- 350 ml Milk
- 550 ml Cream
- 1 Pc. Vanilla pod
- 1 pinch Salt
- 4 Pc. Egg yolk
- 6 tbsp Sugar
- 150 g Fruits red
Tonka bean creme brulee:
- Bring the cream, milk, sugar and pulp and pod from the vanilla stick with the tonka beans to the boil. Whip eggs in a bowl until creamy and slowly add the hot cream / milk mixture, stirring constantly, removing the tonka beans. Fill into molds and let set in a water bath in the oven at 130 – 150 degrees for about 40 minutes. Then leave to cool in the refrigerator for at least 4 hours.
- Before serving, sprinkle with sugar and caramelize with the bunsen burner. Turn the cream out of the mold upside down and cut out with the ring. Garnish the bottom, which is now on top, with a fruit lid.
Ice:
- Heat the milk and cream with the vanilla. Mix the egg yolks and sugar, slowly fold in the cream mixture. Puree the fruit in a blender and spread it out in a sieve so that there are no more seeds. Chill for 24 hours, then prepare in the ice cream maker.
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