Crème Brûlée


400 g whipping cream (300g)

70 g Granulated sugar (52.5)

1 tsp real Vanilla extract, (or seeds from 1 Vanilla pod)

275 g eggs, (approx. 5 large eggs) (206.25)

Brown sugar for the topping

 


RECIPE'S PREPARATION

Method

  • Place all ingredients except brown sugar into mixing bowl and mix for 1 min/speed 3.
  • Cook for 15 min/90 C/speed 3.Tip: If using cold eggs or cream, you may need to cook a little longer to thicken the mixture, taking into consideration that the mixture will continue to thicken whilst left standing to cool.
  • Check that the créme looks perfectly smooth and is not grainy at all. If it has gone grainy or become scrambled, it can be easily rescued. Just add 30g cold milk or cream and blend for 30 sec/speed 8.
  • Repeat if necessary until desired smooth texture is achieved.
  • Pour out mixture immediately into individual ramekins or a large dish.Leave to cool to room temperature and then chill in fridge.
  • Once chilled, and set, sprinkle a thick layer of brown sugar on top, then caramelise by heating under a hot grill or with a kitchen blowtorch.

TIP

When measuring the eggs it's important to get 250 - 300g of egg (approx. 5 large eggs). This will affect the thickening of the brulee and the overall end product.

Reference

THERMOMIX ® RECIPE CRÈME BRÛLÉE


Cookidoo Recipe


  • Oven preheat 150C
  • 600ml whipping cream/ 4mins/ 90c/ speed 2
  • 1 tsp vanilla extract + 60g caster sugar，20 sec/ speed 5
  • Mix 15 sec/ speed 3 with 7 egg yolk through the hole