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

Nespresso UK Ltd

Nespresso UK Ltd

Standard Supplier 8th January 2014

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

Method

FOR THE BRULEE
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.
FOR THE DRESSING
Dissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine.
TO SERVE
Sprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill.
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.
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.