- TM 31
Ingredients
for the crème brûlée
- 12 Speculoos biscuits
- 400 grams double cream
- 50 grams Granulated sugar
- 1 tsp Vanilla extract/essence
- 4 Extra large eggs, or 6 medium eggs
for the crème brûlée
- 12 Speculoos biscuits
- 400 grams heavy cream
- 50 grams granulated sugar/brown sugar
- 1 tsp vanilla extract
- 4 Extra large eggs, - or - 6 medium eggs
for the topping
- sugar, you can use brown sugar, caster sugar or granulated sugar; they all work equally well
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the Speculoos into the Thermomix bowl. Turbo pulse a few times until fine. Tip out about 2/3 of the crumbs and reserve, leaving the final third in the TM bowl.
Add the other ingredients (except the topping sugar) to the crumbs in the bowl and mix 1 minute/Speed 3.
Cook 14 minutes/90° C/Speed 3 until nice and thick. (So much quicker than 40 minutes in the oven in a messy bain marie!) While it’s cooking, spread half the reserved speculoos crumbs on the bottom of your ramekins or over the bottom of one large shallow dish.
Pour out immediately into your serving dish(es). Cool to room temperature and then chill in the refrigerator. Just before serving, cover the surface with sugar and caramelise with a blowtorch or under a hot grill/broiler. Then top with the last of your speculoos crumbs and dive in!
This gorgeously decadent dessert is fast and easy to make in your Thermomix. It’s safer than cooking the dishes in a bain marie in the oven and you save a good 40 minutes – great news as this is one dessert you won’t want to wait long for! Recipe adapted from Fast and Easy Cooking by Janie Turner, the 300-recipe cookbook included with the purchase of every Thermomix TM31 from UK Thermomix. Serves 8.
Tip
Madame Thermomix’s rescue tip:
Oops! My crème brûlée curdled this time but there’s such an easy way to rescue it: Add 50 g of cold milk to the mixture and blend 30 seconds/Speed 7 or until smooth. That’s it! Amazing! It works!
Bon appétit !
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.
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Comments
Sorry to hear that, @Amanda_Joy! Just as with any recipe on the hob, stovetop or microwave, if something doesn't cook in the allotted time in your Thermomix, use your judgement and cook it some more. Cooking times for crème brûlée and other custards depend on the starting temperature of your cream and eggs. Cream and eggs straight from the fridge will take longer to cook than if they were at room temperature - that's physics, it has nothing to do with Thermomix
Try it again and let me know how it goes. And I'm glad it tasted good !
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
Delicious, but the custard never thickened, and the dessert never set. The speculoos was a delicious addition to the creme brulee though, and the crumbs on the bottom gave it a wonderful mushy biscuity base.
Hi @Amanda_Joy, preparing your Thermomix Crème brûlée the day before serving couldn't be simpler:
Just cook the mixture, put it into individual serving dishes or one large shallow rectangular dish, let cool, cover with cling film/plastic wrap and refrigerate until serving time. Just before serving, dust each dish with sugar, caramelise with a blowtorch or under a hot grill, serve and enjoy.
Happy Thermomix cooking!
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
How does this go if it's prepared the day before serving?
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