Crème Brulee with Tonka bean

Method

Bring the milk, cream and Tonka powder to a boil and allow to cool. Mix egg yolk and sugar together and add the mixture of milk and cream to the egg mass. Place the resulting cream in fireproof molds and let it solidify on a pad of water (eg casserole dish) in an oven preheated to 150 ° C for 40 minutes (the dough pieces should be approximately halfway in the water). Then put in the refrigerator overnight. Sprinkle with sugar just before serving and caramelise with a burner. Alternatively, barbecue in the oven for a few minutes.

Ingredients

For about 6 portions

• 40 g Rapunzel Christallino cane sugar
• 4 egg yolk
• 375 ml cream
• 125 ml milk
• 2 pinches Rapunzel Tonka bean powder
• to stew and flare some fine Rapunzel Cristallino cane sugar,2