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Tonka Bean Crème Caramel
Tonka Bean Crème Caramel is a modern British recipe for a classic dessert of a cream caramel custard flavoured with ground tonka beans. The full recipe is presented here and I hope you enjoy this classic British version of: Tonka Bean Crème Caramel.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Spice RecipesDessert RecipesMilk RecipesBritish Recipes
Tonka Bean Caramel Custard: the classic British dessert of a tonka bean flavoured custard baked on top of a sugar caramel base that's chilled and inverted before serving on a plate.
Ingredients:
For the Custard:
4 whole eggs
8 egg yolks
130g granulated sugar
2
tonka beans, finely grated
1.25l scalded milk
For the Caramel:
60ml water
200g sugar
Method:
Beat together the eggs in a steel bowl. Add the sugar and beat into the eggs until the mixture is pale and creamy. Set aside.
Combine the milk and grated tonka beans in a small pan. Set this over medium heat and cook until the milk just begins to boil. Take the pan off the heat then, whisking constantly, pour the milk as a steady stream into the milk mixture. Beat thoroughly to combine then set aside to cool for a few minutes.
In the meantime, prepare the carmel. Add the water and sugar to a small saucepan. Place over high heat and cook until the sugar dissolves and caramelizes to a nut brown colour. Take the pan off the heat then pour the caramel into the bases of six medium ramekins. Set aside to cool then top with the custard mixture.
Place the ramekins in a roasting tin and fill this with boiling water until it comes half-way up the ramekins. Transfer to an oven pre-heated to 170°C and bake for 40 minutes. Remove from the oven, take out the ramekins and set aside to cool. Once cold, cover with clingfilm then place in the refrigerator and chill over night.
The following day, warm the ramekins under a hot tap then carefully turn the ramekins out onto serving plates. Dust with a little icing sugar and serve immediately.
