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Créme Brûlée



One batch makes 6 servings; I usually do a double batch which makes exactly 12 half cup servings.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Valerie Lugonja

Ingredients

  • 500 mL heavy whipping cream
  • 1/2 organic Madagascar vanilla bean
  • 95 g sugar
  • 118 g duck yolk or chicken yolk

Instructions

Instructions without the Thermomix:

  1. Bring cream to simmer with scraped vanilla bean contents and half the sugar
  2. Whisk the yolk with the remaining half of the sugar
  3. Temper the hot cream into the yolk mixture
  4. Pour into ramekins and bake in a bain marie at 325°F until just set [about 45 minutes]
  5. Kevin thumps the oven handle with his fist to see how much jiggle they have, and just as they start to lose the center jiggle, pulls them out of the oven
  6. Cool, then chill
  7. Sprinkle sugar on top, roll ramekin around to spread, and dump off excess; torch and serve

Instructions with the Thermomix:

  1. Scale the yolks and sugar into the TM bowl; insert the butterfly attachment and whisk for 4 minutes at speed 4
  2. Scale in the cream and add the vanilla bean seeds; cook for 4 minutes at 80°C on speed 2, with butterfly still in place
  3. Pour into ramekins and bake in a bain marie at 325°F until just set [about 45 minutes]
  4. Thump the oven handle to see how much jiggle they have, and just as they start to lose the center jiggle, pull out of the oven
  5. Cool, then chill
  6. Sprinkle sugar on top, roll ramekin around to spread, and dump off excess; torch and serve

Recipe Notes

When using thin wide dishes to enable more crunchy caramel on top, the baking time is 20 minutes.