Pain de Gênes with Rosemary and Tonka Bean Crème Anglaise

I have loved pain de gênes since I was a boy. It was an afternoon cake at home, often served when we had visitors, and is similar to a genoise sponge but with toasted flaked almonds on top. For an exotic twist, I’m serving it with a chilli, rosemary and tonka bean crème anglaise and sprinkling it with hazelnuts. Tonka beans, by the way, are wrinkled black seeds with an aroma reminiscent of vanilla and almond – you can buy them online if they are not available in your supermarket.