Crème brûlée with raspberry sauce
Dessert
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Cook Time
1 h 20 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This crème brûlée with raspberry sauce, prepared in the Thermomix®, is an elegant dessert with milk, cream, eggs and fresh raspberries. The dessert is ideal for festive occasions or as a crowning finale to a menu. With the Thermomix®, the preparation takes about 80 minutes, the active working time is about 30 minutes. The recipe is designed for 4 servings. Perfect for lovers of classic desserts.
Ingredients (10 ingredients)
-
250 ml Milk
-
45 g Cornstarch
-
2 Stück Eggs
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250 ml Whipping cream
-
1 Stück Vanilla bean
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80 g Sugar
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300 g Frozen raspberries
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100 g Fresh raspberries
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1 Stange Lemon balm
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4 EL Raw sugar
Preparation (12 steps)
Stir milk and cornstarch
Stir 100 ml milk and 10 g cornstarch until smooth in a small bowl and set aside.
Separate eggs
Separate eggs. The egg white is not needed for this recipe.
Bring milk, cream, vanilla and sugar to boil
Put 150 ml milk, 250 ml whipping cream, the vanilla bean (halved lengthwise and the pulp scraped out) and 30 g sugar into the mixing bowl. Bring to boil for 8 min./90°C/speed 2.
Remove vanilla bean and stir in cornstarch mixture
Remove the vanilla bean from the mixing bowl. Add the stirred cornstarch mixture and stir in for 1 min./90°C/speed 3.
Stir in egg yolk
Add the egg yolks and stir in for 30 sec./speed 3.
Let the mixture cool and chill
Fill the mixture into small bowls, let it cool and then put it in the refrigerator for at least 60 minutes.
Prepare raspberry sauce
Put 300 g frozen raspberries, 50 ml water and 50 g sugar into the mixing bowl and bring to boil for 5 min./100°C/speed 2.
Stir in cornstarch
Stir 35 g cornstarch with 2 tbsp water until smooth. Add the cornstarch mixture to the raspberries and stir in for 1 min./100°C/speed 3.
Let the raspberry sauce cool
Pour the raspberry sauce into a bowl and let it cool.
Prepare fresh raspberries and lemon balm
Wash and pat dry 100 g fresh raspberries and 1 sprig lemon balm.
Caramelize crème brûlée
Take the crème brûlée out of the refrigerator, sprinkle each with 1 tbsp raw sugar and caramelize briefly with a blowtorch.
Serve
Serve the caramelized crème brûlée with a dollop of raspberry sauce, fresh raspberries and a lemon balm leaf.
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Allergens
- Eggs
- Milk (including lactose)
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