Recipes

Gently heat the cream with the sugar, star anise pods, grated tonka bean, and the split vanilla bean. Let the infusion steep gently. Then strain the infusion over a bowl containing the milk. Add the espresso and the egg yolk. Divide the mixture among heatproof ramekins. Bake for 1 to 1.5 hours in a preheated oven at 90°C, until the custard is set but still slightly wobbly in the center. Let cool and refrigerate for at least 2 hours to firm up. Just before serving, sprinkle the top with sugar and caramelize with a blowtorch. Grate some more tonka bean on top for a more intense flavor.