Delicate Classic Crème Brûlée

Name: Delicate Classic Crème Brûlée
Prep time: 30 min
Cook time: 690 min
Total time: 720 min
Yield: 4 Portionen
Ingredients: 40 gramos egg yolks; 50 gramos sugar; 200 gramos cream; 1 c/n vanilla; 2 cucharadas soperas sugar for browning

Sweet dessert

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Cook Time

12 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Delicate Classic Crème Brûlée is ready in 12 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Crème Brûlée is a classic French dessert that always triumphs. The combination of the smooth cream and the caramelized sugar crust is simply irresistible. Preparing it in the Thermomix® greatly facilitates the process, ensuring a perfect texture and a delicious flavor. Ideal for a special dinner or a celebration, this recipe is a true pleasure for the palate. The vanilla gives it an aromatic touch that complements the sweetness of the cream. Go ahead and prepare it and surprise your guests with this elegant and sophisticated dessert! Remember that it needs to rest in the fridge, so plan in advance.

Ingredients (5 ingredients)

40 gramos egg yolks
50 gramos sugar
200 gramos cream
1 c/n vanilla
2 cucharadas soperas sugar for browning

Preparation (8 steps)

Flavor the cream

Thermomix® Setting

5 min/194°F/Speed 1 90

Pour 200 g of cream into the Thermomix glass. Add a splash of vanilla essence or, for a more intense flavor, scrape the seeds from a vanilla bean and add them to the cream. Heat the cream with the vanilla for 5 Min./90°C/Stufe 1.

300

Mix the egg yolks with the sugar

In a separate bowl, mix 40 g of egg yolks with 50 g of sugar using a balloon whisk. Stir gently to avoid the formation of foam.

Integrate the hot cream to the egg yolks

Pour the hot cream (removed from the Thermomix) little by little over the mixture of egg yolks and sugar, stirring constantly with the balloon whisk to prevent the egg yolks from cooking.

Strain the mixture

Strain the mixture through a fine sieve to remove any impurities.

Fill the ramekins

Pour the mixture into oven-safe ramekins, filling them up to one centimeter below the edge.

Bake in a water bath

Place the ramekins in a baking tray and add hot water until it reaches approximately one centimeter in height. Bake in a water bath for 60 Min./120°C in the preheated oven, or until the edges are firm and the center slightly shaky.

Cool and refrigerate

Remove the ramekins from the oven and let cool to room temperature. Then, refrigerate for at least 10 hours to allow the cream to set.

Caramelize the sugar

Just before serving, sprinkle 2 tablespoons of granulated sugar on the surface of each Crème Brûlée, making sure to cover it evenly. Use a kitchen torch to burn the sugar until it caramelizes and forms a golden and crunchy crust.