The most elegant French dessert - now conveniently made with the Thermomix.
Delicate, creamy, and with the typical crispy caramel layer: the Crème Brûlée is an irresistible classic. With the Thermomix, it is made precisely, easily, and without stress.
🥚 6 egg yolks
🥛 600 g heavy cream (at least 35% fat)
🍬 180 g sugar
🌿 ½ tsp vanilla extract
🧂 1 pinch of salt
Separate egg whites from yolks (keep egg whites for other recipes like meringue or scrambled eggs).
Put yolks, sugar, and vanilla in the mixing bowl.
👉 3 min / Speed 4.
Add heavy cream and gently mix.
👉 10 sec / Speed 2.
Heat the mixture until it becomes creamy:
👉 7 min 30 sec / 90 °C / Speed 4.
Fill the cream into small ovenproof ramekins.
First let cool to room temperature, then refrigerate for at least 2 hours.
Before serving, evenly sprinkle the surface with sugar.
Caramelize with a kitchen torch until a crispy layer forms.
👉 Without a torch: place under the oven grill and watch carefully so the sugar doesn’t burn.
Let cool for a few minutes until the caramel hardens. Then break the crispy layer with a spoon and enjoy 🥄.
Use cream with at least 35% fat for perfect creaminess.
For a more intense aroma, heat the cream beforehand with a vanilla bean or orange peel and let it steep.
Serve with fresh berries for a professional finish.
Can I use other sugars for caramelizing?
Yes - white, brown, or cane sugar all work. Flavor and color vary slightly.
Can Crème Brûlée be prepared in advance?
Yes, the cream can be prepared the day before. Just caramelize it right before serving.
No torch available?
Then use the oven grill - but stay close so the sugar doesn’t burn.
