Tonka Crème Brûlée


Tonka Crème Brûlée

No guilt here, only pleasure. The Forbidden Crème Brûlée is a velvety, vanilla experience, each spoonful more indulgent than the last.




What you'll need

  • 2 cups heavy cream
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup sugar
  • 2 tsp Organic Forbidden Tonka Sugar
  • Extra sugar, for sprinkling
  • Edible flower petals for garnish


  1. In a small saucepan over low heat, whisk together cream and salt, until cream is just heated through. Remove from heat and stir in vanilla. Meanwhile, whisk together sugar and egg yolks until yolks lighten in colour. Add 1/4 of the yolk mixture to the cream mixture, whisking constantly. Add everything from the saucepan back into the remaining egg mixture, and whisk well to combine. Add the Tonka Sugar and whisk until incorporated.
  2. Preheat the oven to 325 F. Fill six ramekins with mixture and place them in a baking dish. Fill the baking dish with boiling water until they reach halfway up the ramekins. Cook for 20-30 minutes until the custard is just set. Remove from the oven and allow to cool completely before chilling overnight.
  3. When ready to serve, sprinkle the top of each custard with sugar in an even layer. Sprinkle in a thick layer for a thicker crust, or shallower for a thin crust. If you have a torch, hold the torch about 4-5 inches away from the top of the custard and gently torch back and forth until caramelized. Be patient, this might take awhile. Alternatively, set the ramekins on a cookie sheet and under the broiler until caramelized. Watch them closely! This won’t take long and they will burn easily. Garnish food safe flower petals before enjoying!