Crème brûlée with tonka beans

This recipe uses tonka beans, which can be used as a substitute for vanilla.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Crème brûlée with tonka beans

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whole milk 



whipping cream 


tonka beans 


egg yolk 




granulated sugar 

As needed: 


cane sugar 

Preparation method

  • Heat together the milk, cream, sugar, and the tonka beans. Remove the pan from the heat and infuse for five minutes. 
  • Sieve the tonka beans from the mixture.
  • Beat the eggs and the egg yolks and mix into the cream mixture. 
  • Pour into shallow containers and cover with cling film. 
  • Cook the crème brûlée in a steamer oven at 90°C for 25 minutes or cook in a bain-marie in the oven at 110°C for 40 minutes. 
  • Remove the cling film as soon as the crème brûlée is cooked. 
  • Allow the crème brûlées to cool down. 
  • Sprinkle with the cane sugar and scorch with a gas blowtorch just before serving.

Serving suggestions

  • As a component in a dessert composition with cherries, vanilla, and citrus. 
  • As a component in a dessert composition with caramel, coffee, and almonds. 

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