Crème brûlée mit Tonkabohne, Haselnussöl und Kaffee von Phil Howard

Zutaten

• 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

Zubereitung

1. 1

   FOR THE BRULEE

2. 2

   Place 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. 3

   FOR THE DRESSING

4. 4

   Dissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine.

5. 5

   TO SERVE

6. 6

   Sprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill.

7. 7

   Leave 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. 8

   Grand 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.