Phil Howard at Nespresso boutique
For the brûlée:
500ml double cream
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:
- 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°C until the mix has just set.
- 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.
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.