Madagascar vanilla crème brûlee
The famous dessert of any good French bistro: rich cream flavoured with Tonka cooked in a water bath and finally topped with a thin layer of sugar burnt with a torch.
IngredientsRecipe for 4 persons
For the crèmes brûlées
Preparation time: 30 min
Preheat your four at 270 °F
- Crèmes brûlées preparation
In a saucepan, combine milk, grate the Tonka bean and bring to boil. Remove from the heat, add in the cream, the cream and mix well. In a large bowl, mix egg yolks and sugar with a whisk without blanching. Mix well. Divide the resulting liquid into ramekins and place them in a large dish. Pour boiling water into the dish to create a water bath and bake for about 45 minutes or until custards are set. Place in the refrigerator for 2 hours.
- To serve
Sprinkle brown sugar on your ramekins. Burn it using a torch.
The crèmes brûlées are ready when you give them a gentle tap and that the center has a texture that resembles Jello. Do not overcook as you could get the texture of scrambled eggs.