Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: fundj&e on September 23, 2011, 04:49:23 am
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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.
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fundj, this looks very interesting. Thanks for posting.
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its in the fridge now will report back in about 3 hours ;D
it was very easy. its a no brainer ;D. right up my a alley :D
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After 24 hours still not set :(, will cook longer next time
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Fundj there is a recipe on the UK Thermomix website for Creme Brûlée if you want to compare recipes. :)
http://www.recipecommunity.co.uk/recindex.php
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about the same ,the uk one is even less time cook only 8 mins
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I got a little tip when using vanilla beans. Add it together with the sugar in the TMX and give it 15 seconds at speed 10. Will make sure that you get it powered good.
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I tried the recipe from the UK Thermomix website and found the same thing - didn't set past the state of runny custard - too soft to put sugar (although yummy). I think they have to be baked in a water bath to get the right consistency. DH was most disappointed as he had been craving them for ages :-\
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You can always make the base in the TMX and heat it a bit until it starts to thicken and then finish it in a bain marie. This way you avoid that the vanilla seeds sinks to the bottom of the ramekins.
Another nice version of creme brulee is with Matcha(green tea powder) about 2 teaspoons for ½L. Gives a beautiful avocado green color and a mild taste.
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blused mine have been if the fridge for 48 hours Could i bring them back to room temp and try a seen if they set in the oven in a bain marie
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4 days later this is what i made with it
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fundj, never mind the Brulee, this will do me.
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this recipe is crap DO NOT TRY IT, i feel better now ;D
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;D I can understand your frustration uni, it's such a pain when recipes just don't work!
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How did you thicken it in the end Uni?
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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.
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Sweet/IMG_1063.jpg)
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Any Creme Brulee I've ever made only used yolks. Good idea to weigh the eggs Julie as they can be so different.
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Hmmmmm, I'm intrigued to try this one. Having just made the salted caramel and maple syrup icecream I should probably wait till next week ;) ;) they def don't have to be as set as crime caramels and are a creamier mix... But set none the less. Keep us all posted whoever tries this. Please.
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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.
Have fun experimenting.
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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.
Cheers,
Nikki. :)
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Nikki, I also received one of those sets but mine didn't have the gas cylinder in the pack - did yours? If not, where did you buy it please?
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Hi Judydawn, no mine didn't have the butane gas in the pack either, but we had one here from...goodness knows what! I think you'd be able to get butane refillers from Bunnings or a hardware, possible even Woollies/Coles in the BBQ section where they sell the gas lighters and bbq wipes etc. Hope that helps :).
Nikki.
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Thanks Nikki.
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Judy, if you don't see it there you should find where they sell cigarettes as the same stuff is used for filling lighters. :)
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I know just the place then thanks Julie.
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It would be handy to do the tops of meringues too.
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Yes Cookie, it works well for that.
Also after pouring the brulee custard into the ramekins there are lots of little air bubbles on top. If you use the torch quickly over the bubbles it pops them and they disappear. Don't know why this is recommended though as they would be hidden under the sugar anyway, ??? but maybe something to keep in mind if making a custard tart and want to remove the bubbles for presentation. :)
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Just perfect, now i only wish i could find the recipe that i used :-))
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Yum, looks delicious Fundj. :)
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I'm trying this tonight. It's just for DH & I so I've only done 1/2 a recipe with just egg yolks & a shot of espresso! In the fridge now...hope it works!
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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.
Hi All,
Sorry if this seems a silly question but can you tell me do you weigh the eggs in the shell or out of the shell?
Thanks in advance,
Steve :-)
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I'd just use 5 eggs Steve but someone may be able to answer your question. I checked out the one on the UK site and that just says 4 eggs, no weight mentioned.
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Hi,
I did try the UK version but it did not work, it was too runny, I gave it extra time as suggested 8 + an extra 4 minutes but as I had not done these before I did not know what consistency to look for. That is why I thought I would give this version a go.
thanks for your reply,
Steve.
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Steve I just looked in the Fast & Easy Cookbook to see if the recipe is different to the UK Thermomix website and it's similar but they list the eggs as 4 extra large eggs or 8 extra large egg yolks
Extra large eggs in the UK are Over 73g
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Hi Cornish Cream,
the funny thing is I was using the ones from Tesco called "Big & Fresh" which are large eggs but I did not weigh them. I will weigh them this time but was not sure if they are meant to weighed in the shell, or cracked into a bowl.
thanks for your reply,
Steve.
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I would look for the egg boxes that say Ex-large eggs Steve,I shop in Tesco and have seen them there.
In recipes I assumed that you weigh the eggs in the shell but I agree it is misleading.