Recently, I have been craving for a good crème caramel. I haven’t had one for a long time (perhap’s since I was a kid even), so I thought there must be an easy way to make them that doesn’t involve cooking them for 40 minutes in a bain-marie in the oven. That’s when I remembered that you can cook all sorts of things in the Varoma, so I researched for Thermomix variations of the classic French recipe and I found what I was looking for on Cocojano’s website, Les petits plats dans les grands. When I ate one, I was 8 years old again. Ah bliss!
While the caramel is baking, beat the sugar and milk together in a saucepan over moderately low heat until the sugar/milk combination starts to dissolve. Once you have reached this stage, carefully add the dried biscuits and the softened cream cheese. Allow the mixture to simmer and then remove from the heat. Now you need to have a custard, which ought to be thick and whose colour has started to change from a golden brown to a soft amber color.
For 6 or 7 ramequins
2 tbsp water
500g milk (whole fat preferably)
1/2 vanilla pod or 1tsp vanilla extract
- To make the caramel, put the sugar and water in a saucepan. Heat on medium heat swirling the pan from time to time to spread the heat evenly. Do not stir.
- When the colour turns amber, pour a little bit of the caramel in each ramequin. Tilt the ramequins to spread the caramel around and set aside.
- Now, make the crème : put the eggs and sugar in the TM bowl and mix 10 sec/speed 5.
- Add the milk and vanilla and heat 5 min/70C/speed 2.
- Pour the mixture into the ramequins. Place them in the Varoma covered with baking parchement or greaseproof paper (if all the ramequins don’t fit in the Varoma, use the internal basket also). Don’t seal them with the paper as you want to let the air circulate. I find it helps if the paper is slightly wet.
- Put the lid on the Varoma and 1 litre of water in the bowl.
- Cook for 20 min/Varoma/speed 1.
- Carefully lift the ramequins with oven gloves and leave to cool at room temperature.
- Refrigerate and unmold (pass a small sharp knife around the edges to free the crème) and turn the pot upside-down on a plate.