Madagascar vanilla crème brûlee

Cream, Sweet

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.


Recipe for 4

For the crèmes brûlées

450 Ml
35% cooking cream
145 Ml
0.25 Unit(s)
Tonka bean
4 Unit(s)
Egg yolk
1 Unit(s)
135 Gr
60 Ml
Brown sugar

Preparation time: 30 min

Preheat your Oven 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.

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