Crème brûlée with coconut and tonka beans
One of my favorite desserts is undoubtedly crème brulée. Especially the combination between the cold cream and the warm, crispy surface just makes my mouth water. Everyone probably knows the "normal" version with vanilla, but this time I'm giving it a twist. The combination of coconut and tonka beans is simply indescribably delicious!
Crème brûlée with coconut and tonka beans
One of my favorite desserts is undoubtedly crème brulée. Especially the combination between the cold cream and the warm, crispy surface just makes my mouth water. Everyone probably knows the "normal" version with vanilla, but this time I'm giving it a twist. The combination of coconut and tonka beans is simply indescribably delicious! For those who are not familiar with tonka beans: these are dark (almost black) pods that smell and taste wonderfully like vanilla, bitter almond and honey. Really cool :-)
If you use tonka beans, you should always let them infuse. This means that you let them steep in your preparation for a while. It is better not to leave the tonka beans in your dish, as they can become poisonous. Do not panic. It's tasty and it won't kill you :-) So you simply strain the tonka beans from your preparation and you still have that delicious taste. If a little residue remains, it won't do much harm.
Ma bon, so I was talking about crème brulée with coconut and tonka.
This is what you need for 6-8 bowls:
• 250 ml coconut milk
• 375 ml milk
• 6 egg yolks
• 1 egg
• 100 g sugar + extra sugar for burning
• 1 large teaspoon of ground tonka beans (1 to 2 beans that you chop/grind yourself)
And this is how you proceed:
1. Preheat the oven to 150°C.
2. Place the milk and coconut milk in a saucepan and bring to the boil.
3. Add the ground tonka beans and stir briefly. Turn off your heat and let it steep for at least half an hour.
4. Place the yolks and egg in a large bowl. Add the sugar and beat for 1 to 2 minutes until a nice homogeneous mixture.
5. Now add the coconut mixture and pour through a sieve so that no tonka beans remain in the mixture.
6. Now put the mixture in ovenproof dishes. Place the ramekins in the baking tray of the oven filled with water and 'bake' them in a bain marie in the oven for 35 minutes.
7. After 35 minutes the cream is ready. Allow to cool and then place in the refrigerator.
8. Just before serving, sprinkle some sugar on top and burn with a special crème brulée burner. You can easily find it at Blokker, for example, for about 10 euros.
So, the crème brulée with coconut and tonka beans is ready. Your guests will undoubtedly be blown away by your delicious dessert :-)
And you know what's easy? You can easily prepare this a day in advance.
I am very curious about your creation! Share your homemade crème brûlée on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.
Tasty!
-- Birger --
Birger's Kitchen
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