Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: meganjane on March 12, 2010, 02:47:34 pm
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Orange Creme Brulee:
4 - 6 depending on size of ramekins:
Grease 4 - 6 ramekins (depending on size) and place in a baking dish. Have the kettle full ready to boil water.
Pre heat oven to 150 degrees C.
Place 300ml thickened cream,300ml milk and 50g castor sugar in *: with the grated rind of one orange and some pure orange essence if you have it (orange essential oil will work)
Heat on 90, speed 2.5 for 3 minutes to steep the orange rind.
Whisk together lightly in a bowl 5 egg yolks + 1 egg and add to milk mixture at speed 3. Continue cooking on 90, speed 3 for another 3 - 4 minutes until slightly thickened. Add 2 Tbsp Cointreau or other orange liqueur and mix in. Whizz at about 5 to make sure that the custard is smooth.
Put the kettle on.
Strain into a jug to remove orange rind and pour into ramekins. Pour boiling water into baking dish so it comes half way up the sides of the ramekins. Bake for 50 minutes or until just set.
At this stage, the custards can be refrigerated. Cover with plastic wrap.
When ready to serve, sprinkle evenly with castor sugar and fire with blowtorch to create a hard toffee topping. Serve immediately with warm marinated strawberries and almond bread.
Yummmmmm!
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Great recipe MJ.
For those who wish to avoid alcohol you could use orange blossom water for flavour, but be frugal as a little goes a long way.
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OMG meaganjane- now I may have to buy a blowtorch ;D ;D ;D (and I will definitely be using Contreau- just have to check there is some left ;))
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Haha! I bought mine at kitchendiscounts.com.au (http://kitchendiscounts.com.au).
Orange Flower water would be a delightful addition for those who don't have Cointreau or Grand Marnier. Of course, the alcohol is cooked out, it's only the flavour that is left.
This is my sister's recipe and it's foolproof. I made the one from the EDC and it was a disaster. The custard isn't cooked before being baked in their recipe. This one is actually closer to the Creme Anglaise in the EDC, but without all the sugar.
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Interestingly in the UK Fast & Easy book, the custard for the creme brulee is done entirely in the TMX and there's no baking involved. I made it the other week and it was fantastic.