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.
We did try to steam the custards in the Varoma, whilst some were ok, others were not and the fact that you cannot have more than two that are level in the Varoma dish itself meant we called it quits. It is vital that the ramekins are completely level for success.
OH, and don't scrimp on the vanilla, it is so delish!
My top tips for brûlée;
Use fresh, high-quality ingredients. This will ensure that your creme brûlée tastes its best.
Use vanilla bean paste as opposed to extract. The flavor will be richer and more complex.
Place the ramekins onto a clean cloth in the base of the baking dish and add hot water to the dish before baking. This will create a water bath that will help the custard cook evenly.
Don't overcook the custard. It should be set around the edges but still slightly wobbly in the centre.
Chill the custards thoroughly before adding the sugar and caramelising with a torch.
Preferably use a kitchen torch to caramelise the sugar. This will give you more control over the process and prevent the custard from overheating. I have had limited success with a grill function.
Serve the creme brûlée within a few minutes of caramelising the sugar. The topping will start to soften after ten minutes, so you want to enjoy it while it's still crisp.
So hop to it!! Get your flamethrower organised and have some fun...ooh lah lah!
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- 400 Grams double cream
- 50 Grams raw caster sugar BUY
- 1 Tablespoon vanilla bean paste BUY
- 320 Grams eggs
- raw caster sugar for brûlée BUY
Place all the ingredients except eggs into the Thermomix bowl. Blend 1 min/speed 3. Add the eggs through hole in lid one at a time 30 sec/speed 3.
Cook 14 min/80°C/speed 3.
Pour out immediately into individual ramekins. Place the ramekins into a water bath, filled to at least the level of the custard with boiling water. Place into a 120°C oven for 30 minutes. See my tip on the water bath. When they are done they should have lost their glossy wet look and be set but wobbly when moved.
Leave to cool to room temperature, then chill in fridge for several hours before attempting to brûlée.
Remove from the fridge about 20 minutes before you wish to brûlée them. Dredge thickly with sugar then caramelise the sugar by heating it under a hot grill or with a kitchen blowtorch. Let the sugar cool until it has set into a toffee.
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