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The fragrance of Chinese almond tofu, reimagined through the technique of French crème brûlée.
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Almond tofu and crème brûlée share a common thread: both are cold desserts set from dairy. Here, almonds are steeped in milk and cream to infuse the almond-tofu fragrance, then the custard is finished French-style, with a caramelized sugar shell on top. Underneath the crackling caramel lies the gentle scent of almond tofu.
Lightly crush the almonds and add to a pot with the heavy cream and milk; warm over low heat, remove just before boiling, and let steep for 30 minutes to infuse the flavor.
Strain out the almonds.
Whisk the egg yolks and sugar until pale, then gradually mix in the infused cream.
Strain into heatproof ramekins.
Bake in a water bath in an oven preheated to 160°C for 30–35 minutes, until just set with a slight wobble in the center.
Cool, then chill in the refrigerator; sprinkle granulated sugar on top and caramelize with a kitchen torch to finish.