Tonka Bean Caramel Flan: Creamy and Aromatic Dessert

Tonka Bean Creme Caramel

Indulge in the rich, aromatic flavors of this Tonka Bean Creme Caramel, a sweet and sophisticated dessert that combines the smoothness of classic creme caramel with the distinctiveness of tonka beans. Perfect for a gathering or a special treat, this dessert will captivate your guests with its velvety texture and subtle, warm fragrance.

Category: Desserts
Serving Size: 8
Prep Time: 1 hour (plus chilling time)
Cook Time: 45 minutes

Ingredients:

Instructions:

Prepare the Custard:

1. Mix Dairy and Sugar:
   In a large bowl, combine the whole milk and heavy cream. Add 120g of sugar, then gently whisk in the eggs and egg yolks. Grate a pinch of tonka bean into the mixture to infuse a fragrant, slightly spicy note into the custard.

2. Chill the Custard:
   Once everything is well mixed, cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step allows the flavors to meld and the custard to thicken slightly.

Prepare the Caramel:

3. Make the Caramel:
   In a medium saucepan with a thick bottom, add the 200g of sugar. Heat it over medium-low heat until the sugar begins to melt and turn amber. Once the caramel reaches a golden amber color, carefully distribute it into 8 individual ramekins or molds (each with a 170ml capacity). Place the ramekins in a baking dish to catch any caramel drips.

4. Cool the Caramel:
   Allow the caramel to cool and harden at room temperature, creating a delicious sweet layer at the bottom of each mold.

Assemble and Bake the Creme Caramel:

5. Fill the Molds:
   After the custard has chilled, pour it carefully into the prepared ramekins, filling them almost to the top.

6. Cook the Creme Caramel:
   Preheat your oven to 95°C (203°F) and set it to steam at 75%. Place the ramekins in the oven and bake for approximately 45 minutes. The creme caramel is done when the custard is set but still slightly jiggly and the surface is smooth and soft.

Cool and Serve:

7. Check for Doneness:
   After 45 minutes, gently touch the surface of the custard. It should feel firm but spring back. If it’s still too soft, bake for a few more minutes.

8. Cool Completely:
   Allow the creme caramel to cool completely in the ramekins at room temperature. Once cooled, immerse the ramekins briefly in hot water to help loosen the custard from the sides.

9. Unmold and Serve:
   Run a knife around the edge of each ramekin to loosen the creme caramel. Invert the ramekin onto a plate to release the dessert. The silky custard will glide out, topped with the delicious caramel layer.

10. Serve and Enjoy:
    Serve your Tonka Bean Creme Caram