Creme brulee using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
Preparation time
27 min
Total time
90 min
Servings
6
Calories / Serving
289 Cals
Difficulty
Easy
Indulge in the velvety embrace of crème brûlée, a dessert that dances between the realms of rich custard and a crackling caramel crown. Originating from France, this divine treat was once reserved for the aristocracy, but now, it graces tables worldwide, inviting anyone with a sweet tooth to experience its magic. The secret? A dash of star anise that adds a delightful twist to the traditional vanilla flavor, making each spoonful an adventure for your taste buds. As you crack through the caramelized sugar top, imagine yourself in a Parisian café, savoring every moment of this sweet rebellion against the mundane. Bon appétit!
Ingredients
- 3 Star anise
- 250 g Fresh liquid cream
- 250 g Milk
- 70 g Granulated sugar
- 5 Eggs
- 80 g Cassonade brown sugar
Steps
- Add 3 star anise, 250 g of fresh liquid cream, 250 g of milk in the food processor bowl.
- Let it steep for 1 hour.
- Mix manual: 6:00min / 90°C / Speed 1.
- Setaside the preparation content.
- Preheat the oven at 100°C.
- Add 70 g of granulated sugar, 5 eggs only the yellow in the food processor bowl.
- Place the whisk.
- Mix manual: 2:00min / 0°C / Speed 3.
- Remove the whisk.
- Meanwhile, remove the star anise from the cream after mixing for 1 minute.
- Transfer the content of the preparation content in the ramekin.
- Cook in the oven with rotating heat at 100°C during 1h .
- Let it cool down before refrigerating for at least 2 hours.
- Add 80 g of cassonade brown sugar adjust according to the tastes on the ramekin.
- Caramelize using a kitchen torch. Serve immediately.
