Crème Brûlée

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

Ingredients

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

Crème brûlée
400g double cream or Thermomix cream just made
50g sugar
1 tsp vanilla extract
4 large eggs
Brown sugar (like demerara) for topping

Method

  1. To make Thermomix cream, melt the butter and milk 3 min, 90C, speed 2. Then emulsify 30 sec, speed 8.
  2. Mix all the ingredients of the crème brûlée except the brown sugar 1 min, speed 3.
  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.
  4. 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).
  5. 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.
  6. 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)!

12 Responses to Crème Brûlée

  1. So pretty AND quick AND easy too?! C’est parfait!

  2. Oh, Nora you’ve got the crème brûlée bug, too! I love the frozen raspberry idea. Try grinding pistachios in the Thermomix before adding the other ingredients for a great variation.

    • Yes, I was laughing when I saw your post on chocolate crème brûlée because I intended to post about it too, like they say: “great minds think alike”!

  3. belle idée avec des framboises !!! bravo !! kisses !!

  4. Ton dessert me titille les papilles ! Bonne journée bises !

  5. ha oui elle est géniale cette recette trop trop bonne

  6. Merci Maiwenn et Gabie, on reconnait les gourmandes !

  7. Je ne savais pas qu’on pouvait faire sa crème au thermomix pas plus que la crème brûlée sans la passer au four, merci, tu m’ouvres des horizons, bizzz

  8. I followed this recipe perfectly, however the end result seemed wrong – it was almost ‘fluffy’ with an almost cake-like consistency. The flavour was great but the texture was not creme brulee like at all. Not sure what I did wrong

    • French Foodie

      Hi India, not sure either what could have gone wrong. Never had this happen when I do this recipe. Next time you try, if it does the same, can you take a picture so I can see the consistency and explain to me exactly what you did (if you used the cream recipe first and what milk you used, what types of eggs you used…)

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