Vanilla Crème Brulee
Crème Brûlée, a classic French dessert, is a rich and creamy custard topped with a layer of caramelised sugar. It is so soothing, it can replace your therapist! Its origins date back to the 17th century, where it was first mentioned in a French cookbook. Today, this indulgent treat is loved worldwide for its contrast between the silky custard and the crunchy caramelised top. When made using a Thermomix, Crème Brûlée becomes a foolproof dessert, thanks to the precision of temperature control and constant stirring. Variations of Crème Brûlée include infusions of vanilla, citrus zest, or even exotic flavours like matcha or lavender or our favourite, Pistachio, which appears in The Weekend Table cookbook. Whether you stick to the traditional recipe or explore creative twists, making Crème Brûlée with a Thermomix ensures a perfect result every time.
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!
Make sure you check out some of our other custardy dessert sensations, we LOVE our custard around here;
Fried Custard with Spiced Passionfruit Syrup
Maple Caramel And Vanilla Custard With Pecan Crumb
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 400 Grams double cream
- 50 Grams raw caster sugar BUY
- 1 Tablespoon vanilla bean paste BUY
- 320 Grams eggs
- LOTS raw caster sugar for brûlée BUY
Do
- 1
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.
- 2
Cook 14 min/80°C/speed 3.
- 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.
- 4
Leave to cool to room temperature, then chill in fridge for several hours before attempting to brûlée.
- 5
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.
- 6
Serve immediately.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
