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Creme Brulee

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Ingredients

6 portion(s)

Creme Brulee

  • 480 g cream
  • 25 g Grand Marnier, Liquer
  • 120 g caster sugar
  • 6 egg yolks
  • Extra Sugar for topping.
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  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Creme Brulee
    1.  Add cream and Grand Marnier Liquer to the TM bowl and cook for 4 minutes on 60 degrees on speed 2.
    2. Set aside and clean and dry the TM bowl.
    3. In the clean dry bowl add your sugar and egg yolks and with the butterfly in whip for 1 minute speed 4.
    4. Slowly add the cream mixture while still going on speed 4. I did it by pouring the cream mixture onto the lid and letting it slowly drip in (See pics)
    5. Once all cream has been mixed in let it continue to mix for 1 minute on speed 4.
    6. Pour into ramekins and place in a “Bain-marie” so place in a baking dish and pour some hot water it so that it was to come half way up the ramekins.
    7. Place into the pre-heated oven at 140 degrees.
    8. Bake for 20 – 25 minutes. The consistency should be set but not firm.
    9. Allow to cool in the fridge.
    10. Sprinkle with 1/4 – 1/2 tea spoon of caster sugar and either use a cooking torch to caramelise the top or place under a hot grill to caramelise sugar.
    11. Serve immediately after top is caramelised for best effect.
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Tip

You can switch the Grand Marnier for a Vanilla Bean / Vanilla Bean Paste. 

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.

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Comments

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  • Mine wouldn't set at all.

    Submitted by afoote on 18. February 2018 - 16:35.

    Mine wouldn't set at all.

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  • Used Kahului and cooked for around 45 min -...

    Submitted by Wwanda on 21. January 2018 - 15:03.

    Used Kahului and cooked for around 45 min - beautiful smooth texture

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  • Followed the recipe to the letter but didnt work...

    Submitted by Janrobnairn on 20. May 2017 - 15:13.

    Followed the recipe to the letter, but didn't work out. Was still completely runny after 50 minutes in the oven. Ended up turfing it.

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  • Easy and yummy. I used kalua and turned out fine

    Submitted by Nadave83 on 26. March 2017 - 08:03.

    Easy and yummy. I used kalua and turned out fine

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  • Loved this. Did vanilla version. Covered with...

    Submitted by Luffingham St Kitchen on 13. January 2017 - 00:30.

    Loved this. Did vanilla version. Covered with alfoil and cooked in steam oven on steam for 25 minutes, 90c on the perforated trays. Sublime texture.

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  • Can you use any other liquer?

    Submitted by terri_78 on 10. September 2015 - 12:35.

    Can you use any other liquer?

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  • fantastic recipe !!!!!

    Submitted by 1971Topchef on 17. June 2015 - 00:29.

    fantastic recipe !!!!!

    www.privategourmetchef.co.uk

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  • So easy and so delicious.

    Submitted by Jodiebo on 10. June 2015 - 10:12.

    So easy and so delicious. Thasks for sharing!

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  • I found the way you wrote the

    Submitted by annamuffet on 8. March 2015 - 20:56.

    I found the way you wrote the recipe rather confusing.

    Fingers crossed, they work out. Look good, just need to confirm they taste good tmrc_emoticons.;)

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  • I tried steaming them a few

    Submitted by Melinda_B on 6. January 2015 - 10:44.

    I tried steaming them a few months ago and they scrambled, totally inedible.  Also the steam dripped on the top of the custards and made them quite wet on top so the brulee didn't work either.  I know the scrambling wasn't a problem with the recipe, I made a largish batch of cream brulee and couldnt't fit them all in the water bath which is why I tried steaming them.  The water bath brulees were wonderful (Lime and Chili) and the steamed brulees scrambled.

    Melinda

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  • These were so delicious and

    Submitted by KERRY RAELENE on 6. January 2015 - 08:02.

    These were so delicious and very easy to make.  I will make them for my next dinner party.

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  • These taste amazing!!! Loved

    Submitted by sianbradbury on 27. April 2014 - 20:37.

    These taste amazing!!! Loved them! the bottom of mine didnt set the top did but we still ate them! 

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  • Just made this strictly to

    Submitted by sbatchelor on 26. October 2013 - 16:58.

    Just made this strictly to recipe and they are amazing. New favorite dessert also get to make pavlova with the left over whites win-win Love

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  • Tried this recipe last night.

    Submitted by michelleg@e-wire.net.au on 30. May 2013 - 12:30.

    Tried this recipe last night. Used Bailey's instead of Grand Marnier and lowered the temperature of the oven to 130c. Had to cook it for a lot longer as I'd used 4 larger ramekins. After 45 mins just kept checking it until I thought it was set enough. Family absolutely loved it and by far the best Creme Brulee ever tasted.

    Thankyou, this one is a keeper!!!!!

     

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  • I thought about it scrambling

    Submitted by Thermovixen Cass on 1. June 2012 - 14:40.

    I thought about it scrambling but then wondered if the EDC recipe scrambles because it has the whole egg in it. This recipe just has the egg yolks. I am keen to give it a go anyway - if it looks like it's going to scramble i'll try to reduce the heat! 

    Thanks for the feedback guys! I'll be sure to update the recipe after i give it a try!

    I'd love to try the lavender recipe Melinda tmrc_emoticons.) 

     

    www.thermovixens.com

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  • What about steaming on a

    Submitted by Melinda_B on 1. June 2012 - 10:43.

    What about steaming on a lower temp than varoma then?

    I've also made a lot of creme caramels and creme brulee, but only in the oven in a water bath.  I did see a recipe somewhere for a Tmx creme caramel that cooked the custard in the tmx and then just let it set as it cooled.  If I can find the recipe again that might be worth a try too.

    I have an amazing recipe here for Lavender Creme Brulee, cooked in the oven.  I'd love to be able to convert it to tmx.

    Melinda

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  • I have tried steaming the

    Submitted by CharlotteHamilton on 1. June 2012 - 09:57.

    I have tried steaming the standard recipe from EDC for Creme Brulee's in the Varoma and it didn't work too well... scrambled eggs..my son still ate them!!!  think the temp is a bit high so my advice is go the  bain marie in the oven...

    I have a lot of experiance with Creme Caramels as well and also think they need a nice gentle water bath in the oven....

    But I WOULD love to hear whether any one else has tried... and had success?? tmrc_emoticons.)

     

     

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  • Hi Melinda I haven't yet

    Submitted by Thermovixen Cass on 31. May 2012 - 23:27.

    Hi Melinda 

    I haven't yet tried it but I have been trying to find some ramikens that will fit into the varoma and I planned on trying it - I will try it and update the recipe for you! 

    Cass

     

    www.thermovixens.com

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  • I wonder if this recipe would

    Submitted by Melinda_B on 31. May 2012 - 22:32.

    I wonder if this recipe would work by steaming the custards, the same way we cook Sticky Date Pudding in the Tmx?  I'd always cooked Sticky Date pudding in a water bath (aka bain marie) until I found a Tmx recipe that steams them.  Have you ever tried steaming the Creme Brulees?

    Melinda

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