from Thermomix australia

sound very easy.no baking

Name of Recipe:Creme Brulee
Number of People: Makes 6 – 8 half cup ramekins.
Ingredients:
400 g whipping cream

70 g granulated sugar

1 tsp real vanilla  extract or seeds from 1 vanilla pod

250-300 g eggs (approx. 5 eggs)

Brown sugar for topping


Preparation:
250-300 g eggs (approx. 5 eggs)

Brown sugar for topping

1. Place all ingredients except brown sugar in mixing bowl. Mix 1 min/speed 3.

2. Cook 15 min/90°C/speed 3. If cold eggs or cream are used, you may need to cook a little longer to thicken the mixture if necessary, as it will thicken more when cooling.

3. Check that crème looks perfectly smooth and is not grainy at all. Rescue tip: If crème has gone grainy or become scrambled, it is easy to rescue.  Add 30g cold milk or cream and blend 30 sec/speed 8. Repeat if necessary.

4. Pour out immediately into  individual ramekins or a large dish. Leave to cool to room temperature, and  then chill in fridge. Dredge thickly with brown sugar then caramelise the sugar  by heating it under a hot grill or with a kitchen blowtorch.


Variations
Chocolate Crème Brûlée’s
Add 100g chocolate (broken into  pieces) after cooking for 15 minutes and blend on speed 3 until combined and melted.

Cinnamon/Chai Crème Brûlée’s
Add 1-2 tsp ground cinnamon or  Chai Powder at the beginning with all other ingredients.

Coffee Crème Brûlée’s
Add 1-2 tsp ground coffee or  1 espresso shot at the beginning with all other ingredients.

Irish Crème Brûlée’s
Add 50g liqueur of choice (e.g.; Bailey’s, Kahlua, Grand Marnier or Frangelico) at the beginning with all other ingredients

Members' comments
Uni - After 24 hours still not set, will cook longer next time.

JulieO - I actually made these about 2 or 3 weeks ago, I must have saved the recipe from either one of the email newsletters or copied it from the other website, I really can't remember as it was a while ago, but I had a note next to the egg amounts, to use 275g worth of eggs.  I used 6 eggs and scooped out some of the whites until what was left weighed the 275g, whether this helped I don't know but my brulee's set like apparently they should, ie a set top with the underneath luscious, smooth and thick (not runny).  I did make them the day before wanting them and left them overnight to set.
I'd always thought that they should set firm like creme caramels do, but I was informed that's not the case.  Regardless these were the nicest little custards I've ever eaten.

Rogizoja - I've found you definitely need to use more yolks in the mix (preferably all yolks) to get the perfect "set".  The UK EDC book calls for 4 large eggs or 8 large yolks - I have used 2 eggs and 4 yolks successfully but still say all yolks gives the best results.
This is definitely a "wow" desert when having guests around - get them to help make it. An added twist is to put some frozen blueberries/blackberries/any-other-berries into the bottom of your ramekins then pour the hot creme over them, then sugar and flame. Delicious.

Nikkit - My daughter and I made this yesterday for dessert as the kids gave me a "blow torch" (creme brulee set) for Christmas. It set, it was yummy and my blow torch was loads of fun to use! (although the dogs weren't impressed with the noise it made. Will make it again, trying the variations listed.