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)!