Banana Cream Brûlée’s by Thermo Meeks. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Banana Cream Brûlée’s

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Ingredients

6 portion(s)

Banana Cream Brûlée’s

1 banana
65 g water
2 level tsp Gelatine powder
400 g thickened cream
1 level tsp vanilla extract
280 g eggs, Approx 6 small eggs
70 g white sugar
6 level tsp caster sugar, For caramelising on top

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6

4h 10min

Preparation 4h 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Dessert

Recipe's preparation

The brûlée’s

Place a small microwaveable bowl onto the lid in place of the MC, and weigh in 65g (1/4 cup) of water.
Sprinkle 2 tsp of gelatine powder over the water and set aside for a few mins to absorb all the water and “bloom”. Meanwhile prepare the rest of your ingredients- eg crack eggs into a glass.

Microwave the gelatine mixture for 15 seconds to liquify, set aside to slightly cool.

Place the banana broken into quarters into the mixing bowl and blend for 6 sec, sp 4. Scrape down the sides.

Add cream, vanilla, eggs, 70 g of sugar and the gelatine mixture, mix for 1 min, sp3. Scrape the bottom of the bowl.

Cook the brûlée mix for 15 min , 85 deg, sp 3.
Then divide the mix into 6 large ramekins.
Allow to cool to room temperature then place in the refrigerator for at least 4 hrs.

Once set, sprinkle caster sugar over the top to form a white layer and caramelise with a kitchen blow torch until it forms a hard, golden layer of toffee on top.

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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.