Preparation time
10min
Total time
50min
Portion
6
portion(s)
Level
easy
- TM 31
published: 2012/05/31
changed: 2012/05/31
Ingredients
Creme Brulee
- 480 g cream
- 25 g Grand Marnier, Liquer
- 120 g caster sugar
- 6 egg yolks
- Extra Sugar for topping.
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Butterfly
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I'm cooking this todayRecipe's preparation
- Add cream and Grand Marnier Liquer to the TM bowl and cook for 4 minutes on 60 degrees on speed 2.
- Set aside and clean and dry the TM bowl.
- In the clean dry bowl add your sugar and egg yolks and with the butterfly in whip for 1 minute speed 4.
- Slowly add the cream mixture while still going on speed 4. I did it by pouring the cream mixture onto the lid and letting it slowly drip in (See pics)
- Once all cream has been mixed in let it continue to mix for 1 minute on speed 4.
- Pour into ramekins and place in a “Bain-marie” so place in a baking dish and pour some hot water it so that it was to come half way up the ramekins.
- Place into the pre-heated oven at 140 degrees.
- Bake for 20 – 25 minutes. The consistency should be set but not firm.
- Allow to cool in the fridge.
- Sprinkle with 1/4 – 1/2 tea spoon of caster sugar and either use a cooking torch to caramelise the top or place under a hot grill to caramelise sugar.
- Serve immediately after top is caramelised for best effect.
Creme Brulee
Tip
You can switch the Grand Marnier for a Vanilla Bean / Vanilla Bean Paste.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Mine wouldn't set at all.
Used Kahului and cooked for around 45 min - beautiful smooth texture
Followed the recipe to the letter, but didn't work out. Was still completely runny after 50 minutes in the oven. Ended up turfing it.
Easy and yummy. I used kalua and turned out fine
Loved this. Did vanilla version. Covered with alfoil and cooked in steam oven on steam for 25 minutes, 90c on the perforated trays. Sublime texture.
Can you use any other liquer?
fantastic recipe !!!!!
www.privategourmetchef.co.uk
So easy and so delicious. Thasks for sharing!
I found the way you wrote the recipe rather confusing.
Fingers crossed, they work out. Look good, just need to confirm they taste good
I tried steaming them a few months ago and they scrambled, totally inedible. Also the steam dripped on the top of the custards and made them quite wet on top so the brulee didn't work either. I know the scrambling wasn't a problem with the recipe, I made a largish batch of cream brulee and couldnt't fit them all in the water bath which is why I tried steaming them. The water bath brulees were wonderful (Lime and Chili) and the steamed brulees scrambled.
Melinda
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