Creme Brulee

Ingredients

50g raw sugar

zest 1/2 lemon

400g rhubarb stalks chopped into 3 cm lengths

few drops rose pink food coloring (optional)

3cm piece vanilla bean

50g sugar

400g whipping cream

1 whole egg

4 egg yolks

additional brown or raw sugar for caramelizing

Method

Place raw sugar and lemon zest into TM bowl and pulverize for 10 seconds on speed 8.

Add rhubarb to TM bowl and cook at 100oC for 10 minutes on speed 1. Blend for 5-10 seconds on speed 7. Cool.

In clean TM bowl place vanilla bean pod and second amount of sugar. Pulverize on speed 9 for 15-20 seconds.

Add cream, egg and yolks. Blend together for 10 seconds on speed 8.

Divide rhubarb puree between 12 ramekins.

Pour cream mix over the top and place ramekins into Varoma dish and tray. (You will only fit about 8-9 into one steaming at a time depending upon the diameter of your ramekins.)

Pour at least 1.2 litres of water into the TM bowl, place the Varoma into position and steam at Varoma temperature for 20-25 minutes on speed 2-3 until set in center.

Sprinkle brown sugar on top of each dessert generously and place under a hot grill for 10 minutes or until sugar caramelizes and goes golden brown and bubbly.

General Tips

Stay near the grill whilst browning the tops and keep checking as the difference between golden and burnt is quite often a matter of seconds.

6 Comments »

  1. avatar Matt Says:

    Rhubarb Schmubarb – not a big fan of rhubarb.

    What could I substitute?

  2. avatar Steph Says:

    Thanks Matt for your comment. If you look in your Everyday Cookbook (page 156 in my edition) you will see the plain version of creme brulee. This recipe is a variation on the cookbook. If you are not a fan of rhubarb, I can suggest cherries as I have tried them as a variation – they don’t require as much cooking time (approx 8mins). I would think stone frult or apple would also be nice. I hope this helps.

  3. avatar Matt Says:

    Thanks Steph.
    Made the creme brulee last night.
    Absolutely brilliant, and so much easier in the Thermomix than the traditional way!
    Matt

  4. avatar Steph Says:

    Thanks for coming back to report Matt. I hope as you try other recipes on this site that you will add your personal experiences with them.

    Have fun!

  5. avatar Meggy Says:

    Do you think if i froze the brulee in ice trays I could whip it into an icecream?

  6. avatar Steph Says:

    I’m not sure, I made the Creme Anglaise and did this and it worked however when I whipped it up. It was not right as it did leave a “residue” on the roof of your mouth.

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