Crème brûlée with hazelnut oil and coffee

    8 hours 50 min

    A creamy brulee from leading Michelin starred chef, Phil Howard, made with Nespresso Fortissio Lungo to add extra depth to the nut-oil sauce. Coffee can be applied as a simple dressing to both sweet and savoury food and works particularly well with nut oils. A chocolate brownie with vanilla ice cream and a dressing of espresso and hazelnut oil works fantastically well, alternatively, here's my recipe for Tonka Brûlée with Nespresso Fortissio Lungo.

    3 people made this

    Serves: 4 

    • 500ml double cream
    • 270ml milk
    • 165g egg yolks (about 8)
    • 95g caster sugar
    • 3 Tonka beans
    • 75ml serving of Nespresso Fortissio Lungo
    • 75ml extra virgin hazelnut oil
    • 50g caster sugar
    • Demerara sugar to finish

    Prep:20min  ›  Cook:30min  ›  Extra time:8hr resting  ›  Ready in:8hr50min 

      For 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. Pour into an ovenproof 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.
    3. For the dressing

    4. Dissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine.
    5. To serve

    6. Sprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill.
    7. Leave to cool for 5 minutes and serve with a small amount of the coffee and hazelnut oil dressing. Serve with a freshly made coffee or Nespresso Fortissio Lungo.


    Coffee notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense full-bodied blend with bitterness, which develops notes of dark roasted beans.

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