Vanilla Crème Brulee
Creme Brûlée is a largely overlooked pleasure in life. It is a subtle and clever dessert, a little bit tricky, very French and totally impressive for guests. I have many recipes that use a kitchen torch and of course this is yet another one. I use the 'brûlée' method for lots of applications now. You do need a really good torch, high and fast is the rule of thumb for the burn on burnt cream. I hope you love it.
OH, and don't scrimp on the vanilla, it is so delish!
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- 400 Grams double cream
- 50 Grams Raw Caster Sugar BUY
- 1 Tablespoon Vanilla Bean Paste BUY
- 4 extra large eggs (80g each)
- White caster sugar for brûlée
Place all the ingredients except eggs into the Thermomix bowl. Blend 1 min/speed 3. Immediately add the eggs through hole in lid one at a time.
Cook 10 min/80°C/speed 3. If you have used cold cream straight from the fridge, add 4 minutes additionally to thicken the mixture.
Check that the creme looks perfectly smooth and is not grainy at all. If the creme has gone grainy or become scrambled, it is easy to rescue. Add 30g of cold milk or cream and then blend 30 sec/speed 8.
Pour out immediately into individual ramekins.
Leave to cool to room temperature, then chill in fridge for several hours before attempting to brûlée.
Dredge thickly with sugar then caramelise the sugar by heating it under a hot grill or with a kitchen blowtorch.
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