6 egg yolks
125g caster sugar
525mL pure cream
150mL full cream milk
2 tonka beans
Pre-heat oven to 100 C.
In a small pot, add milk and cream. Grate tonka beans into the milk and cream with a micro plane, or fine cheese grater.
Gently warm the milk, cream and tonka beans to infuse the flavour.
Meanwhile, in a bowl mix egg yolks and caster sugar until incorporated and smooth.
Pour warm milk mixture over egg yolks and sugar. Stir to combine.
Strain through a fine sieve to remove any large pieces of tonka beans.
Place ramekins into a baking tray and pour mixture into them, up to two-thirds full.
Pour boiling water into the tray to halfway up the side of the ramekin.
Bake for 40 minutes, or until just set.
Allow to cool in fridge before serving.
Once cool, sprinkle a tablespoon of caster sugar over the brûlée and blowtorch until the sugar turns to caramel.
Recipe provided by Lamberts Restaurant
