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thumbnail image 1
Preparation time
0min
Total time
0min
Portion
7 portion(s)
Level
medium

Ingredients

Crème Brûlée

  • 400 g whipping cream
  • 70 g Granulated sugar
  • 1 tsp real Vanilla extract, (or seeds from 1 Vanilla pod)
  • 275 g eggs, (approx. 5 large eggs)
  • Brown sugar for the topping

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Recipe's preparation

    Method
  1. Place all ingredients except brown sugar into mixing bowl and mix for 1 min/speed 3.

  2. 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.

  3. 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.

  4. Pour out mixture immediately into individual ramekins or a large dish.

    Leave to cool to room temperature and then chill in fridge.

  5. 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.

 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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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Crème Brûlée

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Comments

  • 18. October 2024 - 11:42
    5.0

    Loved this recipe. So easy and so thick. I ended up adding a little more cream to thin it down a bit.
    luscious and creamy

  • 14. March 2022 - 14:08
    1.0

    This recipe did not work for me, it turned out very runny. I would not recommend it, tried to cook extra time, still runny. Will try to add some corn flour to save it...

  • 15. August 2021 - 07:57

    nicdavolio:I keep trying & always too thin. Giving up now.

    246867

  • 3. May 2020 - 19:30

    Has anyone just used egg yolks in this recipe? I don't want it to taste eggy! Thanks

    Happy Cooking

  • 20. July 2019 - 20:02

    Made to recipe but didn’t work, too thin

  • 17. March 2019 - 22:19
    5.0

    Delicious, a family favourite. I cooked this on 70 degrees for 15 minutes then 90 degrees for 4 minutes. Was perfect. I used brown sugar on top and used a chefs torch.

  • 22. April 2018 - 10:53

    Jsmith978: So after reading your comment. I cooked at 70 degrees for 9 minutes and then turned the recipes up to 90 minutes when the mixuture wasnt thickening and they turned out perfectly. Really smooth and not scrambled looking at all. Thank you for that comment without it i would never of thought to stray from the recipe to fix that problem tmrc_emoticons.)

  • 21. April 2018 - 19:11

    Jsmith978: im going to try cooking this at 70 degrees as i ALWAYS get that scrambled appearance

  • 13. November 2017 - 20:08

    OK, so. I had heaps of trouble with these... Total. Of 5 failed batches. I finally got it right. After I spoke to a chef about temperatures. Eggs scramble at 72 degrees. The recipe says 85 degrees. So to ensure a good result here are my tips:

    I use the 'pure cream' in the blue cartons. Just seems to work better I don't know why.

    I intentionally use everything cold, straight from the fridge. This helps with the temperature situation.

    I leave all the settings the same. I never add the optional 2 minutes at the end.

    Remove the mix from the hot bowl immediately. I strain it into another bowl/jug and then into the ramekins.

    Always make sure that 275g is the minimum amount of egg you use. If there isn't enough egg it won't thicken up. No one wants a runny brulee.

    The 'brown' sugar on top of the brulee I beleive is referring to raw sugar. Don't use the soft brown sugar. Caster or raw will work beautifully.

    My biggest tip, make it the day before, so you have some extra time to try again if it doesn't work.

    Good luck.

    #doyoueventhermo? 

  • 13. April 2017 - 13:02

    What a disappointment! Didn't set, tasted overly eggy.... definitely not a creme brûlée.

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