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Preparation time
10min
Total time
50min
Portion
6 portion(s)
Level
easy

Ingredients

Creme Brulee

  • 480 g cream
  • 25 g Grand Marnier, Liquer
  • 120 g caster sugar
  • 6 egg yolks
  • Extra Sugar for topping.

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    Creme Brulee
    1.  Add cream and Grand Marnier Liquer to the TM bowl and cook for 4 minutes on 60 degrees on speed 2.
    2. Set aside and clean and dry the TM bowl.
    3. In the clean dry bowl add your sugar and egg yolks and with the butterfly in whip for 1 minute speed 4.
    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)
    5. Once all cream has been mixed in let it continue to mix for 1 minute on speed 4.
    6. 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.
    7. Place into the pre-heated oven at 140 degrees.
    8. Bake for 20 – 25 minutes. The consistency should be set but not firm.
    9. Allow to cool in the fridge.
    10. 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.
    11. Serve immediately after top is caramelised for best effect.

Tip

You can switch the Grand Marnier for a Vanilla Bean / Vanilla Bean Paste. 

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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Creme Brulee

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Comments

  • 18. February 2018 - 16:35
    1.0

    Mine wouldn't set at all.

  • 21. January 2018 - 15:03
    4.0

    Used Kahului and cooked for around 45 min - beautiful smooth texture

  • 20. May 2017 - 15:13
    2.0

    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.

  • 26. March 2017 - 08:03
    4.0

    Easy and yummy. I used kalua and turned out fine

  • 13. January 2017 - 00:30
    5.0

    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.

  • 10. September 2015 - 12:35

    Can you use any other liquer?

  • 17. June 2015 - 00:29
    5.0

    fantastic recipe !!!!!

    www.privategourmetchef.co.uk

  • 10. June 2015 - 10:12
    5.0

    So easy and so delicious. Thasks for sharing!

  • 8. March 2015 - 20:56
    3.0

    I found the way you wrote the recipe rather confusing.

    Fingers crossed, they work out. Look good, just need to confirm they taste good tmrc_emoticons.;)

  • 6. January 2015 - 10:44

    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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