| Prep: 30 mins | Cook: 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 700 | 58g | 33g | 33g |
| sugars | fibre | protein | salt |
| 23g | 0g | 10g | 0.23g |
With the first tantalizing taste of the Tonka Bean Crème Brûlée, it’s easy to see why this recipe is one of my all-time favorites. The striking contrast of the silky smooth custard underneath a flawlessly caramelized sugar topping, all accentuated by a burst of ripe, juicy fruits, personifies everything I appreciate as a chef and a food lover.
The Perfect Blend of Flavors
I’ve always been drawn to desserts that offer a symphony of flavors and textures, a paradigm I attribute to the countless hours I’ve spent exploring the diverse eateries scattered across my beloved New York City. The Tonka Bean Crème Brûlée effortlessly brings together creamy, crunchy, sweet, and slightly bitter elements, much as the city fuses an extensive array of cultures and cuisines.
It’s akin to a classic French Crème Brûlée, but the tonka bean – a touch less familiar to some – introduces a mesmerizing fragrance and flavor, adding a dimension of intrigue to an otherwise well-known dish. Much like NYC, this recipe is a melting pot, blending the familiar with the unexpected in tantalizing harmony.
Benefits Beyond Taste
Yet, as delectable as the Tonka Bean Crème Brûlée is, its merits extend beyond mere flavor. The ingredients boast various health benefits which, while not eclipsing the flavor factor, surely amplify my love for this recipe.
Heavy cream, while indulgent, is a source of necessary fat-soluble vitamins. Meanwhile, the egg yolks enrich the custard with high-quality protein. And let’s not overlook the fruit topping. Berries, in particular, are rich in antioxidants, with potential to elevate health and vitality. Peaches, too, offer unique benefits, being a splendid source of both vitamins A and C.
Perfect for Pairing
While decidedly delectable on its own, the Tonka Bean Crème Brûlée is a dessert that loves company. To amplify its fruity notes, try pairing it with a neat dessert wine, such as a Hungarian Tokaji or an Australian late-harvest Riesling. And for a full culinary experience, consider serving it after a main dish like slow-roasted salmon – the light, delicate flavors of the fish make the richness of the Brûlée shine all the more brightly.
In short, my love for the Tonka Bean Crème Brûlée springs not just from its tantalizing flavor blend, but from what it represents: a tribute to diversity, an embrace of healthful indulgence, and a testament to the magic of culinary exploration.
What You’ll Need
- 1 quart heavy cream
- 1/2 cup granulated sugar
- 1/2 vanilla pod, split lengthwise
- 1 small tonka bean, finely grated
- 6 large egg yolks
- Fruit topping: mixed berries or peeled and sliced fresh peaches
- Additional granulated sugar for the topping
Method
Step One
Preheat your oven to 325°F (165°C). In a large saucepan, combine the heavy cream, sugar, split vanilla pod, and finely grated tonka bean. Cook over medium heat, stirring until the sugar has dissolved and the mixture is just about to boil. Remove from heat, cover and allow the mixture to steep for 15 minutes.
Step Two
In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly. This process, known as tempering, prevents the eggs from scrambling. Continue gradually adding the hot cream to the eggs until fully incorporated.
Step Three
Sieve the mixture to remove the vanilla pod and ensure a smooth texture. Pour the sieved mixture into six ramekins. Place the ramekins in a deep roasting pan, and fill the pan with enough hot water to come halfway up the sides of the ramekins.
Step Four
Bake in the preheated oven for about 40 minutes, or until the creme brulee is set but still slightly jiggly in the middle. Carefully remove the roasting pan from the oven, and allow the ramekins to cool in the water bath for a few minutes. Then transfer to a cooling rack.
Step Five
Once the ramekins have reached room temperature, refrigerate them for at least 2 hours, or until fully chilled.
Step Six
Before serving, sprinkle additional sugar on top of each creme brulee. Use a kitchen torch to caramelize the sugar until it’s brown and crispy. Top with your choice of mixed berries or peeled and sliced fresh peaches, and serve immediately.
