Crème brûlée bliss using a Thermomix
(5)
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Ah, crème brûlée! The dessert that literally means 'burnt cream' in French, but don't let the name fool you—this velvety custard is a luxurious delight. Originating from France, this dessert has a fascinating history, with roots tracing back to the 17th century. Legend has it that a chef at Trinity College in Cambridge, England, was the first to create this divine treat, and the French just took it and ran with it! With its silky texture and that satisfying crack of caramelized sugar on top, crème brûlée is like a sweet little secret waiting to be discovered. Plus, there's nothing quite like the thrill of using a kitchen torch to caramelize the sugar—a culinary rite of passage that makes you feel like a true kitchen wizard!
Ingredients
- 500 g Whole milk
- 500 g Whipping cream
- 1 Teaspoon(s) Vanilla extract
- 2 Tablespoon(s) Vanilla sugar
- 4 Eggs
- 65 g Granulated sugar
Steps
Crème Base
- Add 500 g of whole milk, 500 g of whipping cream, 1 teaspoon(s) of vanilla extract, 2 tablespoon(s) of vanilla sugar in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 2.
- Transfer the content of the food processor bowl in a mixing bowl.
- Add 4 eggs, 60 g of granulated sugar in the mixing bowl.
- Whisk the eggs and granulated sugar until pale.
- Temper the egg mixture by slowly pouring a small amount of the hot cream mixture into the egg mixture, whisking constantly.
- Transfer the content of the mixing bowl in the food processor bowl.
- Mix manual: 8:00min / 80°C / Speed 2.
- Transfer the content of the food processor bowl through a strainer.
- Transfer the content of the strainer in the ramekin.
- Setaside the preparation content during 4h .
Caramelized topping
- Sprinkle 5 g of granulated sugar on the preparation content.
- Using a kitchen torch, caramelize the sugar until golden brown and crisp.
- Allow the caramelized sugar to harden for a few minutes before serving.
- Serve Cold.
