This classic French dessert is one of the best known and much loved desserts that very few dare to attempt at home for fear of making a total mess of it. Fear no more thanks to our beloved Thermomix! You don’t even need to cook it in the oven, the cream coming out of your Thermomix is ready to pour into your ramekins and chilled in your fridge to set. If you make the frozen raspberry version like I did, you don’t even have to wait so long as the cream cools down almost immediately, you couldn’t make it easier and faster than that!
Source: Fast and Easy cooking
Thermomix cream (42% butterfat)
200g whole fat milk (if using semi-skimmed, the butterfat content will be 41% and with skimmed milk, it will be 40% but all will whip)
200g unsalted butter, cut into 1cm dice
400g double cream or Thermomix cream just made
1 tsp vanilla extract
4 large eggs
Brown sugar (like demerara) for topping
- To make Thermomix cream, melt the butter and milk 3 min, 90C, speed 2. Then emulsify 30 sec, speed 8.
- Mix all the ingredients of the crème brûlée except the brown sugar 1 min, speed 3.
- Cook 10 min, 90C, speed 3 if cream was hot to start with. If you used cream cold from the fridge, you’ll have to cook it 4 to 6 minutes longer.
- Check that the cream is perfectly smooth and is not grainy at all (tip : to rescue a grainy mixture, add 30g cold milk or cream and blend 30 sec, speed 8. Repeat if necessary).
- Pour immediately into individual ramekins and leave to cool at room temperature, then chill in the fridge, Dredge thickly with brown sugar then caramelise with a blow torch.
- If, like me, you want to use frozen raspberries (or any frozen berries you like), just put a few at the bottom of the ramequin before pouring the crème on top. The cream will cool down and the raspberries will defrost within 5 minutes (just time enough to make the caramelised topping)!
This is a very much loved classic in our family. It’s very tasty and is made in minutes with the Thermomix. The pancake batter only takes 20 secondes (and there is no lumps to worry about) and the bechamel sauce takes 7 minutes! The beauty with this recipe is that any remaining pancake batter can be used to make sweet pancakes by just adding 1 tbsp of sugar and 1 tsp vanilla extract (and 1 tbsp of rum if you like), so you also have a dessert as well!
3 slices of ham, cut in 1 cm squares
500g milk (or 250g cow’s milk and 250g of soya milk for lighter batter)
1 tbsp neutral oil (like sunflower)
1/4 tsp salt
50g cheddar cheese cut into 3cm chunks
500g milk (or 250g cow’s milk and 250g of soya milk for a lighter version)
A pinch of grated nutmeg
- A couple of hours before, make the pancake batter by adding all the ingredients to the Thermomix bowl and mix 20 sec, speed 6. Pour out in a bowl, cover and refrigerate.
- Make the bechamel sauce: add the flour, butter and cheese in the Thermomix bowl and mix 8 sec, speed 5
- Add the milk and cook for 7 min, 90C, speed 4
- Add the nutmeg and ham and stir 10 sec, reverse blade direction, speed spoon
- Pour a laddle of batter in a hot pan with a knob of butter and cook 1 minute on the first side and 20 seconds on the other side. Tilt the pancake out on a plate and fill it with the ham and cheese bechamel.
- Fold the pancake and serve immediately.
- Note that you can vary the filling by adding cooked sliced mushrooms, pieces of cooked chicken, cooked bacon or some cooked vegetables to the bechamel sauce.