- 150 grams caster sugar
- 125 grams water
- 6 eggs
- 80 grams caster sugar
- 350 grams heavy cooking cream
- 350 grams Milk, Full Cream
- 2 teaspoons vanilla extract or paste, good quality
Recipe is created for
TM 5Please 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!
In a heavy based saucepan or frying pan, melt the 150g sugar in the water without boiling. Once all sugar has dissolved, bring to the boil and cook to a deep amber color caramel. Remove from the heat immediately, and as soon as the caramel stops bubbling, pour into a deep large flan tin (20 to 25 cm) or divide into individual ramekins or dariole moulds.
Preheat oven at 160C
Place sugar (80g), cream, milk, vanilla extract and eggs into the TM bowl and mix for 50seconds on speed 3.
Cook this mixture for 12 minutes at 80C speed 3.
Once cooked, pour immediately on top of the caramel into the prepared moulds.
Sprinkle a thin layer of dessicated coconut (if using) on the entire surface of the crème mixture.
Place the crème caramel dishes into a baking tray and add enough boiling water to come at least half way up the sides of the moulds.
Bake for about 20 minutes, the crème should be set and the coconut lightly toasted.
Remove from the baking dish, cover and refrigerate for at least 6-8 hours (preferably overnight) before enjoying.
To serve, carefully ease out the Creme Caramel onto a plate or serving dish and let the caramel drizzle on the sides.
Enjoy by itself or with fresh vanilla whipped cream.
I have experimented the "baking" part of this recipe in the Varoma(Varoma temp for 20 minutes with one litre of water in the bowl). The creme caramels need to be placed in the varoma trays and covered with wet baking paper or foil so no water generated from the steam fall back into them).
The texture of the creme brulee will not be as silky when they are steamed but if you don't have access to an oven, it is a great way to satisfy you "craving".
Please note, when using the steaming method, add the dessicated coconut (if using) to the Creme mixture and cook for 8 minutes at 80C speed 3 instead of 12 minutes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Choc Orange Bliss Balls
- Strawberry Tiramisu (kids friendly, no alcohol)
- Chocolate self saucing pudding
- Green Tea Panna Cotta
- Znoud el sit
- Variation Rice Pudding - recipe adapted to properly mix in the egg!
- Pineapple Rice Pudding
- Variation LEMON CHEESECAKE
- Allergy Friendly Chocolate Balls
- Banana Tart
- Lotus biscuit kenef
- Apricot Nectar Cheesecake - No bake/unbaked
- 20 Seconds Yoghurt Cake - Gâteau au Yahourt with Caramelized Apple
- Traditional French Easter Meatloaf
- Fig, Date, Macadamia and Cranberry Mince Pies
- Pear, cranberries, Goji Berries and Dates Christmas Mince Pies
- Sweet Dukkah with Orange, Pistachio and Cinnamon
- Savoury Eclairs filled with Smoked Salmon, Dill and Horseradish Cream