Thermomix in Australia
Ingredients
7 portion(s)
Crème Brûlée
- 400 g whipping cream
- 70 g Granulated sugar
- 1 tsp real Vanilla extract, (or seeds from 1 Vanilla pod)
- 275 g eggs, (approx. 5 large eggs)
- Brown sugar for the topping
Recipe's preparation
Place all ingredients except brown sugar into mixing bowl and mix for 1 min/speed 3.
Cook for 15 min/90 C/speed 3.
Tip: If using cold eggs or cream, you may need to cook a little longer to thicken the mixture, taking into consideration that the mixture will continue to thicken whilst left standing to cool.
Check that the créme looks perfectly smooth and is not grainy at all. If it has gone grainy or become scrambled, it can be easily rescued. Just add 30g cold milk or cream and blend for 30 sec/speed 8.
Repeat if necessary until desired smooth texture is achieved.
Pour out mixture immediately into individual ramekins or a large dish.
Leave to cool to room temperature and then chill in fridge.
Once chilled, and set, sprinkle a thick layer of brown sugar on top, then caramelise by heating under a hot grill or with a kitchen blowtorch.
Method
Accessories you need
-
Spatula TM5/TM6
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Tip
When measuring the eggs it's important to get 250 - 300g of egg (approx. 5 large eggs). This will affect the thickening of the brulee and the overall end product.
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
Add a commentThis recipe did not work for me, it turned out...
This recipe did not work for me, it turned out very runny. I would not recommend it, tried to cook extra time, still runny. Will try to add some corn flour to save it...
nicdavolio:I keep trying & always too thin. Giving...
nicdavolio:I keep trying & always too thin. Giving up now.
246867
Has anyone just used egg yolks in this recipe? I...
Has anyone just used egg yolks in this recipe? I don't want it to taste eggy! Thanks
Happy Cooking
Made to recipe but didn’t work, too thin
Made to recipe but didn’t work, too thin
Delicious, a family favourite. I cooked this on 70...
Delicious, a family favourite. I cooked this on 70 degrees for 15 minutes then 90 degrees for 4 minutes. Was perfect. I used brown sugar on top and used a chefs torch.
Jsmith978: So after reading your comment. I cooked...
Jsmith978: So after reading your comment. I cooked at 70 degrees for 9 minutes and then turned the recipes up to 90 minutes when the mixuture wasnt thickening and they turned out perfectly. Really smooth and not scrambled looking at all. Thank you for that comment without it i would never of thought to stray from the recipe to fix that problem
Jsmith978: im going to try cooking this at 70...
Jsmith978: im going to try cooking this at 70 degrees as i ALWAYS get that scrambled appearance
OK, so. I had heaps of trouble with these......
OK, so. I had heaps of trouble with these... Total. Of 5 failed batches. I finally got it right. After I spoke to a chef about temperatures. Eggs scramble at 72 degrees. The recipe says 85 degrees. So to ensure a good result here are my tips:
I use the 'pure cream' in the blue cartons. Just seems to work better I don't know why.
I intentionally use everything cold, straight from the fridge. This helps with the temperature situation.
I leave all the settings the same. I never add the optional 2 minutes at the end.
Remove the mix from the hot bowl immediately. I strain it into another bowl/jug and then into the ramekins.
Always make sure that 275g is the minimum amount of egg you use. If there isn't enough egg it won't thicken up. No one wants a runny brulee.
The 'brown' sugar on top of the brulee I beleive is referring to raw sugar. Don't use the soft brown sugar. Caster or raw will work beautifully.
My biggest tip, make it the day before, so you have some extra time to try again if it doesn't work.
Good luck.
#doyoueventhermo?
What a disappointment! Didn't set, tasted overly...
What a disappointment! Didn't set, tasted overly eggy.... definitely not a creme brûlée.
Hi everyone, wanting to make these but wondering...
Hi everyone, wanting to make these but wondering how long they take to cool down to room temp and set? Wanting them for dessert tonight and trying to work out if I have enough time
I made this a few times , it was always a success,...
I made this a few times , it was always a success, i just followed other previous comments , reduced sugar to 30 grams and cooked 19 mins. I only used egg yolk to the exact amount in the recipe.I used fresh free range eggs from our chicken last time, the colour was amazing. Hubby loves it when he got to blow torch the sugar . Its his contribution to the dish and we have it with fresh berries or cherries . So yummy. Making it again when our friends come over for dinner and they can have a go with blow torch. Easy entertainment too!
Yummy, so easy. Will make it
Yummy, so easy. Will make it again.
Should only be made with egg
Should only be made with egg yolks, not whites. Egg whites give it the eggy taste, whereas yolks still set the custard creamily without the eggy flavor.
Cream brûlée first for me. I
Cream brûlée first for me. I used caster sugar and blow torch. Was nice. Not such a hit for partner unfortunately. I'd have again though.
This is best done with caster
This is best done with caster sugar, in my opinion and not a thick layer. The thick layer of brown sugar just burns too quick rather than melting (don't with blow torch)
super yummy otherwise - thank you
Happy Cooking!
Fabulous recipe. I used
Fabulous recipe. I used ingredients straight from the fridge and cooked for 19 minutes. Smooth and perfectly set. Thank you.
My mixture was velvety
My mixture was velvety smooth. Had no problems getting it to set but the egg taste was just way too overpowering. I had 275g of eggs, so within the range. Not to my taste. I might try again with maybe 3 eggs and 1 yolk.
Could some one please tell me
Could some one please tell me how thick this is mixture should be after cooking. This is my second attempt and it is not milk thin but its not what i would call thick (I used cold cream and cold eggs so cooked for an extra 5 mins) and its a similar thickness to paint. My first attempt was super runny and didnt thicken at all. What am I doing wrong??? Also I end up with quite a lot of frothy bubbles on the top of my mixture.
Lovely and easy..... I halved
Lovely and easy..... I halved the recipe to get only 4 serves. I used three eggs that were at room temp, and cooked for just 12 minutes and these turned out perfectly. The only criticism were that there were a bit sweet so I'd reduce the sugar next time.
Tonight was my 2nd attempt at
Tonight was my 2nd attempt at these and they turned out beautifully. The first time they tasted great but the consistency wasn't right, too runny. This time as per the comments I added an extra 5 minutes as my eggs and creme were very cold. That was thick enough but they had started to scramble slightly. Did the rescue as per the recipe and the consistency was then perfect. Next time I will stop at an extra 3 minutes and see how that goes. The right texture made it easier to get an even layer of sugar (castor sugar) and a couple of minutes with my new blow torch meant a perfect layer of caramel - just divine!
They turned out perfect after
They turned out perfect after I made one minor adjustment. Brown Sugar shouldn't be used for the top, it should be Castor Sugar. I felt as if Brown Sugar was wrong on the first 2 ramikins, before going with my gut feel and some research to switch to Caster Sugar. Other than that adjustment thanks
Delicious, need to work on my
Delicious, need to work on my kitchen torch skills
Oh my god! this is the first
Oh my god! this is the first time I have ever made creme brule until now and boy am I impressed! Worked first time and tastes amazing, I even licked the bowl. Will definitely be making this again. Thank you so much for this easy recipe
Tracy Reeves
Excellent recipe turned out
Excellent recipe turned out great thank you
The first 2 times I made this
The first 2 times I made this - perfect! The last 3 times - failure! Scrambled each time. Eggs are always within the weight range. This time they weighed 270g. Tried saving it but not sure the flavour is going to be the same. Sad to say I am thinking about giving up on Creme Brûlée. Follow the reciepe to the tee each time. Even did a vinegar wash before this last attempt. Any other tips would be greatly appreciated. Thanks.
Worked really well for me;
Worked really well for me; except I added 1 tsp of corn starch!
Hi PeppaPig and
Hi PeppaPig and Helenbamp,
Sorry to hear about that. If the mixture came out like scrambled eggs, we recommend blending an additional 30sec/speed 8.
During our testing, we have found that the size of eggs affect the outcome of the creme brulee. Please refer to our comments under Tips.
Thermomix Head Office
Worked perfectly. Very easy
Worked perfectly. Very easy recipe. No modification needed. Thanks.
Came out a bit like scrambled
Came out a bit like scrambled eggs. Added milk & blitzed, texture improved but egg taste still there.
Oh yuk, what did I do wrong?
Oh yuk, what did I do wrong? Thickened and smooth but tastes of scrambled egg. Did I over cook this? Used room temp eggs and cold cream. Only made half quantity and cooked for 12 Mins.
Mine did the same, and I have
Mine did the same, and I have never had this problem with making creme brulee. Fixed it by steaming on varoma for 15 minutes. Then after it cooled I left it in the fridge for a few hours. All fixed.
I found this recipe does not
I found this recipe does not set. I fixed it by steaming the ramekins for 15 minutes in the varoma on varoma temp. I did a test, doing half in the waterbath in the oven, and half in the varoma. The varoma version won top scores.
Wow just whipped these up and
Wow just whipped these up and the mixture tastes amazing. Can't wait to have them for dessert tonight.
I used cream and eggs straight from the fridge and only cooked the 15min, no problems
Have tried lots of recipes
Have tried lots of recipes for Creme brûlée over the years and am very impressed with how well and more importantly how easy this recipe was. Many thanks loved it.
I made these the 2nd day I
I made these the 2nd day I had my TM and they were such a hit. Stress free & SOOOO easy. Love love love it
First post. Thanks for all
First post. Thanks for all you brave cookers before me. Felt like trying this recipe. Only had half the amount of cream in the fridge, no blow torch and could not be bothered waiting over night for things to set. Well the results were very satisfying for all those present and definitely not the worse creme brulee I have ever had and I have have never had one home-made.
I used 200g cold cream from the fridge , 3 whole eggs at room temperature cracked in the bowl to weigh 150g, 35 g sugar, half teaspoon vanilla extract. I cooked it at 90 deg for 20 minutes as suggested above. It was thickened and I poured it into 4 ramekins. I plonked the ramekins into cold water to cool them down to body temperature. Then I sprinkled over brown sugar about half table spoon to cover. Then I stuck them under the grill set at 200 deg fan force and I watched. I have never caramelise sugar in oven before so I thought I had better watch. When it seemed to burn a bit I changed the postions of the ramekins and watched more. When I couldnt watch any longer I brought them back out and cooled them in warm and then cold water. The sugar top was hard, the top layer of custard bit firmer and below that was smooth but not thin. Very nice, warm, quick desert for 4.
dream to make... Dreamy o
I've just tried this for the
I've just tried this for the second time and the mixture is just liquid. I've tried increasing the temp to 100 degrees, I've added a lot more egg and even added cornflour. I still have custard-y soup.
What have I done wrong???
Really great, worked
Really great, worked perfectly. I made sure cream and eggs not too cold. Also used 5 medium eggs and one egg yolk to make up correct weight.
First time I have made this
First time I have made this recipe, was impressed as how easy it was.
They turned out perfectly and tasted great.
These are excellent, so easy
These are excellent, so easy and no water bath needed. I love this recipe!
I had the same problem with
I had the same problem with it coming out too thin. I think using cold eggs and cream were to blame. I cooked it for 20 mins and it came out perfectly.
Made these yesterday...and I
Made these yesterday...and I dont think they are going to set properly...any suggestions? Can I recook?
:~ I have made this recipe 3