Delicata Vanilla Crème Brûlée

Name: Delicata Vanilla Crème Brûlée
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 250 ml fresh cream; 150 ml milk; 4 tuorli egg yolks; 50 g sugar; 1 tsp vanilla bean extract; cane sugar; strawberries seasoned with lemon and sugar; caramel topping; chocolate topping

Dessert

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Cook Time

4 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This crème brûlée is a classic French dessert that I have adapted for the Thermomix®. Its creamy texture and delicate vanilla flavor make it irresistible. The preparation is simple and quick, perfect for an elegant dinner or a special occasion. The crisp caramelized sugar crust contrasts nicely with the softness of the cream. I often prepare it for my guests and it is always a great success. You can decorate it with fresh seasonal fruit and a drizzle of caramel or chocolate topping for an extra touch. A true guilty pleasure!

Ingredients (9 ingredients)

250 ml fresh cream
150 ml milk
4 tuorli egg yolks
50 g sugar
1 tsp vanilla bean extract
cane sugar
strawberries seasoned with lemon and sugar
caramel topping
chocolate topping

Preparation (7 steps)

Heat cream and milk

Thermomix® Setting

5 min/194°F/Speed 2 90

Pour 250 ml of fresh cream and 150 ml of milk into the Thermomix bowl. Heat for 5 Min./90°C/Speed 2.

300

Prepare the cream

Thermomix® Setting

20 sec/Speed 4

Add 4 egg yolks, 50 g of sugar and 1 teaspoon of vanilla extract to the bowl. Mix for 20 Sek./Speed 4.

Combine the mixtures

Thermomix® Setting

10 sec/Speed 3

Pour the egg mixture into the bowl with the heated cream and milk. Gently mix for 10 Sek./Speed 3.

Pour into bowls

Distribute the mixture into 6 small ceramic baking bowls. Place the bowls in a large baking dish.

Baking in the oven

Pour hot water into the baking dish until it reaches halfway up the sides of the bowls. Bake in a preheated oven at 150°C for about 60-90 minutes, or until the cream has set but is still slightly wobbly in the center.

Cool and caramelize

Let the crème brûlée cool completely at room temperature, then transfer to the refrigerator for at least 2 hours. Before serving, sprinkle the surface of each crème brûlée with cane sugar and caramelize with a kitchen torch or under the oven broiler for a few seconds, until a golden brown and crispy crust is obtained.