Tonka Bean Crème Brûlée Recipe
Stephen Crane's crème brûlée recipe uses tonka beans for a distinctive twist to classic crème brûlée. Oat crumble, almonds and chocolate round out this dessert
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Kitchen torch
- Ramekin
- Roasting pan
- Ice cream maker
- Immersion blender
- Fine-mesh sieve
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Spoon
- Freezer
- Refrigerator
Ingredients
- 120g of sugar
- 1.18kg apricot purée
- 50ml of water
- 4 sprigs of fresh mint, for garnish
- 8 tonka beans
- 8 egg yolks
- 110g of caster sugar
- 900ml of double cream
- caster sugar for dusting
- 280g of milk chocolate
- 150ml of double cream
- 45ml of milk
- 1 egg
- 90g of soft butter
- 30g of Demerara sugar
- 25g of caster sugar
- 60g of soft flour
- 75g of rolled porridge oats
- 75g of butter
- 75g of sugar
- 75g of ground almonds
- 10g of soft flour
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