Rhubarb & Orange Creme Brûlée by rissa2308. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Rhubarb & Orange Creme Brûlée

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Ingredients

6 portion(s)

Rhubard & Orange Compote

20 grams white sugar
1/2 the rind of one orange, (no white pith)
200 grams rhubarb, roughly chopped
juice of 1 orange (40g Approx)

Creme Brûlée

400 grams pure cream
70 grams white sugar
1 teaspoon Vanilla Bean Paste, (or extract)
5 Eggs, room temperature, (approx 275g)
white sugar, extra for caramalising on top

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6

4h 35min

Preparation 5min

Baking/Cooking
7

medium

Preparation
8
- 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!
9
Alcohol-free Gluten free Nut free Baking Cooking Heating Creative Natural Birthday Holiday Party Christmas Custard/mousse Dessert

Recipe's preparation

Rhubard & Orange Compote

Add sugar and rind to the mixing bowl, mill for 10 seconds / speed 9, scrap down the sides of the bowl and repeat if needed.

Add rhubarb and orange juice to the mixing bowl. Cook for 9 mins / 100 degrees / speed 1 /

Blend mixture for 5 seconds / speed 4.

Divide the mixture amoungst 6 ramikins. Clean and dry mixing bowl.

Creme Brûlée

Add cream, white sugar, vanilla bean paste (or extract) and eggs into the mixing bowl and mix 1 min / speed 3, then cook for 14 mins / 85 degrees / speed 3. Mixture should thicken whilst cooking.

Divide creme brulee mixture into the 6 ramekins, allow to cool at room temperature and then place in the fridge to set - Minimum 4 hours.

One set, dust the top of each creme brulee with a thick layer of white sugar and caramelise with a kitchen blow torch or oven griller until all sugar is dissolved, golden brown and crisp.

Enjoy!!!

Accessories you need

Spatula TM5/TM6
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Tip

If you have a TM5 you can cook the Creme Brulee recipe from the Basic Cook Book on guided cooking to get the same result.

Creme Brulees need to be served as soon as you caramelise the sugar on top, if you aren't eating them all at the time, wait to caramelise the sugar until you are ready to serve.

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.