Tonka bean crème brûlée with hazelnut oil and coffee

Tonka bean crème brûlée with hazelnut oil and coffee recipe

Phil Howard at Nespresso boutique

Tonka bean crème brûlée with hazelnut oil and coffeeIngredients:

For the brûlée:

500ml double cream
270ml 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


To make the brûlée:

  1. Place the milk into a pan with the Tonka beans and bring to the boil. Take off the heat and leave to infuse overnight.
  2. Remove the beans, add the cream, yolks and sugar and gently whisk until homogenous.
  3. Pour into an oven proof dish or into individual moulds and bake, bain marie, at 110°C until the mix has just set.
  4. Remove from the oven and set aside to cool.

To make 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.

Find more recipes from Phil Howard in The Square: Savoury: 1 and The Square: Sweet: 2.

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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