TM6 Creme Brûlée (TM5 recipe remastered)

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Recipe's preparation

Long and drawn out, but definitely worth it!

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Custard Creme can be temperamental. I'd really love your feedback when you make this to check that it is working for everyone. Leave a comment below and rate the recipe so we can get the perfect Creme Brûlée recipe for our TM6's!

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Place cream, sugar, vanilla and eggs into mixing bowl and combine 1minute/speed 3.
To ensure eggs thinken and cook properly in your TM6, your creme custard needs to be brought to temperature slowly.
To do this, set your timer to 30mins and turn your Thermomix to speed 3.

Turn your temp dial to 37C and allow to come to temperature.
Once it has hit 37C, let it mix for around 1 minute, then increase to 40C. Again, once it has reached 40C, allow to mix for around 1 minute, then increase again.

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You will need to continue doing this, increasing the temperature 5C at a time and allowing it to cook for a minute at that temperature until you reach 80C.

Once at 80C, allow to mix on speed 3 for 1 minute. Your mixture should now be thick and creamy. If not, increase to 85C, allow to heat to temp, then mix for 1 minute.

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Once thickened, divide mixture between 6-8 ramekins.
Allow to cool to room temperature before placing in the fridge for a minimum of 2 hours to cool.

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When ready to serve, place 1 tsp of caster sugar on the top of each creme. Shake the ramekin gently to distribute the sugar evenly over the top.

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Using a kitchen torch, caramelise the sugar until golden and crisp. Serve immediately.