TONKA BEAN CREME BRULEE WITH HAZELNUT OIL AND COFFEE by Phil Howard

TONKA BEAN CRÈME BRÛLÉE WITH HAZELNUT OIL AND COFFEE by Phil Howard in association with Nespresso

📝 Ingredients

• FOR THE BRULEE
• 500 ml double cream
• 70 ml milk
• 165 g egg yolks (about 8)
• 95 g caster sugar
• 3 Tonka beans
• FOR THE HAZELNUT OIL AND COFFEE DRESSING
• 75 ml serving of Nespresso Fortissio Lungo
• 75 ml extra virgin hazelnut oil
• 50 g caster sugar
• Demerara sugar to finish

👨‍🍳 Instructions

1. 1FOR THE BRULEE
2. 2Place the milk into a pan with the Tonka beans and bring to the boil. Take off the heat and leave to infuse overnight. Remove the beans, add the cream, yolks and sugar and gently whisk until homogenous. Pour into an oven proof dish or into individual moulds and bake, bain marie, at 110 degrees C until the mix has just set. Remove from the oven and set aside to cool.
3. 3FOR THE DRESSING
4. 4Dissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine.
5. 5TO SERVE
6. 6Sprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill.
7. 7Leave to cool for 5 minutes and serve with a small amount of the coffee and hazelnut oil dressing. Serve with a freshly made Nespresso Fortissio Lungo.
8. 8Grand Crus notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense full-bodied blend with bitterness, which develops notes of dark roasted beans.