Ingredients

• 4 cups cream
• 1/2 cup milk
• 6 tablespoons light brown sugar
• 1/2 vanilla bean
• 3 tablespoons brown sugar
• 1/4 cup tamarind puree
• 1 extra large eggs
• 5 egg yolks
• For topping:
• 1/4 sugar in the raw
• 1/4 cup brown sugar

Directions

1. Preheat oven to 300 degrees. In a saucepot over medium-high heat, combine cream, milk, sugar and vanilla and heat until it reaches 160 degrees, stirring occasionally. Meanwhile, in a saucepot over medium heat, combine brown sugar and tamarind puree and stir until thoroughly combined and sugar is dissolved; remove from heat. In a large bowl, whisk together eggs and yolks. Temper egg yolk mixture into hot cream mixture. Add brown sugar and tamarind mixture into tempered eggs and cream. Pour into 3 1/2 ounce ramekins, filling almost to the top. Place ramekins in a water bath and bake until set in center, about 40-50 minutes. When done, remove to a rack and let cool. Refrigerate until chilled. When ready to serve, whisk together sugar and brown sugar and sprinkle over crème brulee. Heat sugar with a torch until nicely caramelized. Serve.

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