Crème Caramel à la Vanille et Fève Tonka
JojoM
A silky and aromatic crème caramel infused with vanilla and tonka bean, served chilled with a golden caramel base.
Crème Caramel à la Vanille et Fève Tonka
JojoMA silky and aromatic crème caramel infused with vanilla and tonka bean, served chilled with a golden caramel base.
Chef's Tips
The tonka bean adds a subtle caramel-like note; you can replace it with cinnamon or orange blossom water.
Let the crème chill for at least 8 hours for the best texture and flavor.
Tools Used
Saucepan
Whisk
Oven
Mixing Bowl
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Ingredients
Caramel
Custard
Instructions
Preparation
- 1
Preheat the oven to 170°C (340°F).
- 2
In a saucepan, combine 120 g sugar and 1 tablespoon of water. Heat over medium heat without stirring until a golden caramel forms. Pour into ramekins.
- 3
In another saucepan, combine the milk and cream. Add the scraped vanilla seeds and pod, along with grated tonka bean. Bring to a boil, then remove from heat and let infuse.
- 4
In a mixing bowl, whisk the eggs with the remaining 70 g of sugar. Gradually add the warm milk-cream mixture, whisking constantly.
- 5
Pour the mixture into the caramel-lined ramekins and bake for 20 minutes.
- 6
Let the custards cool, then refrigerate overnight (minimum 8 hours).
Nutrition Facts
Serving Size: 1 ramekin (approx. 150 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
