Crème Anglaise à la Fève Tonka (French Custard with Tonka Bean)
Crème Anglaise à la Fève Tonka (French Custard with Tonka Bean) is a traditional French recipe for a classic custard sauce made from milk flavoured with a finely-grated tonka bean and thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic French version of: French Custard (Crème Anglaise à la Fève Tonka).
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Tonka Bean is the seed of the Dipteryx odorata tree from South America. The seed has the flavours of bitter almonds, vanilla and cloves, as a result of its high levels of coumarin. Coumarin itself can be toxic in high quantities, and many recommend caution when using tonka beans as a spice. However, the quantities used here, and the cooking of the grated beans means this recipe is safe. Moreover, tonka beans have an affinity with tomato-based sauces and lift the flavour in very pleasing way.
If you cannot get tonka beans, or simply do not wish to use then, then a blend of vanilla extract, bitter almond extract and a little ground cloves will give a fair approximation of the flavour.
Heat a heavy-based pot over medium heat, add a tablespoon of water (this will help you clean the pot after) then pour in the milk and add the grated tonka bean. Bring the milk to a boil then take off the heat.
Beat the egg yolks with the caster sugar in a large glass bowl until the mixture becomes pale and creamy. Stirring constantly with a wooden spoon, pour the hot milk onto the egg yolk mix. Now pour the milk mix back into the pan then return to the stove and cook over medium-low heat, stirring constantly with a spatula, until the custard thickens (never allow to boil). Pass through a fine-meshed sieve and serve.
This custard can be served hot, or can be cooled to set in the refrigerator before serving.
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