Ingredients
Brûlée
- 400 grams Full fat pouring or whipping cream
- 70 grams caster sugar
- 1 teaspoon vanilla extract
- 6 eggs, Room temperature
- 100 grams white chocolate, Broken into pieces
- 36 fresh or frozen raspberries, More or less to taste
- Caster Sugar - extra, To caramelise top of brûlée
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place cream, vanilla, sugar and eggs into mixing bowl and mix 1 min/ speed 3.
2. Cook 15 mins/90 degrees/ speed 3 or until starting to thicken.
3. Add white chocolate to custard mix, blend 10 sec / speed 3.
4. Divide Rasberries between 6 ramekins.
5. Pour thickened custard mix into ramekins, over the raspberries.
6. Refridgerate at least 1-2 hours.
7. Sprinkle extra sugar on top of brûlées in a thick layer.
8. Caramelise tops with kitchen blow torch until Golden.
9. Serve immediately with extra raspberries if desired.
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
Very yum we didn’t have white chocolate and felt like a chocolate fix so instead omitted the white chocolate and raspberries and insteaded used 50% cocoa chocolate and it was yum definitely hit the spot
This recipe is amazing! So easy and even and the kids loved it! I like the fact that you use NO bamarie! Im going to make another batch tonight as it was so yummy. Thanks for this recipe.
Angie