For 4 people
For 4 people
Preheat your oven to 90°C (fan-assisted if possible).
Split the vanilla pods in half lengthwise and scrape out the seeds inside with the tip of a knife.
In a saucepan, pour the milk, add the honey, vanilla seeds and pods, and grated tonka bean. Bring everything to a boil, then turn off the heat and let it steep for 5 minutes.
Remove the pods from the milk and add the single cream and egg yolks. Mix well.
Pour the mixture into ramekins or a glass jar, then place them in a baking tray filled with hot water to a height of about 1 cm.
Bake the cream in a bain-marie for about 45 minutes (cooking time may vary depending on the oven), until it is set.
Remove from the oven and let cool to room temperature. You can serve the tonka bean cream immediately or place it in the refrigerator for a few hours to serve cold.
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