- TM 31
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients except brown sugar into mixing bowl and mix for 1 min/speed 3.
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.
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.
Pour out mixture immediately into individual ramekins or a large dish.
Leave to cool to room temperature and then chill in fridge.
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.
Method
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
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Recipe is created forTM 31
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Comments
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
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...
nicdavolio:I keep trying & always too thin. Giving up now.
246867
Has anyone just used egg yolks in this recipe? I don't want it to taste eggy! Thanks
Happy Cooking
Made to recipe but didn’t work, too thin
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.
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
Jsmith978: im going to try cooking this at 70 degrees as i ALWAYS get that scrambled appearance
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?
What a disappointment! Didn't set, tasted overly eggy.... definitely not a creme brûlée.