- TM 31
Ingredients
Brulee
- 70 grams raw sugar
- 400 grams cream, Single pouring
- 1 vanilla bean, Cut in half and scraped out
- 300/350 grams eggs, about 5 or 6
- 100 raspberries, Extra for Garnish
- 60 grams caster sugar, For top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Use 6 small crockery dishes and divide the Raspberries into them equally then set aside.
Mill the Raw sugar for 10 seconds on Speed 9. Scrape down side and add the cream,eggs and Vanilla pod - cut and scraped out.
Mix for 1 minute on Speed 4
After mixing, cook for 18 minutes, 90 degrees, speed 3 or until creme has thickened.
Pour mixture evenly in to prepared dishes and let cool to room temperature.
Place in Fridge for at least 2 to 4 hours before serving.
Sprinkle caster suger over them thinly and place under a hot grill until they go brown or use a blowtorch to caramelise the sugar. Let this go hard and then garnish with fresh Raspberries and Serve.
Method
Thermomix Model
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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.
Comments
Custard curdled for me too. Disappointing
I have always been a fan of Creme Brulee but hubby does't like custard and hence doesn't like Creme Brulee. Yesterday I made your variation with some of the lovely fresh raspberries we are lucky to get here in Tassie. Very easy to make and yummo, even hubby liked it!
I followed the instructions but the custard has curdled.