Crème Brûlée with Thermomix

Name: Crème Brûlée with Thermomix
Prep time: 10 min
Cook time: 79 min
Total time: 89 min
Yield: 6 servings
Cuisine: French
Ingredients: Vanilla pods - 2; Semi-skimmed milk - 120 grams; Eggs - 5; Powdered sugar - 70 grams; Liquid fresh cream - 350 grams; Brown sugar - 6 tablespoons

TThermomix

Prep10 min

Cook1h 19min

Cuisine: French

A classic among French desserts, the origin of crème brûlée dates back to the Middle Ages with the import of cream into Catalonia by the Arab-Andalusian people. Later, in 1691, Catalan cream captivated the palate of the famous François Massialot, who reinterpreted it. For a little history, the idea supposedly emerged in the mind of this pastry chef after Philippe d'Orléans complained that his cream was cold. A hot iron was placed on top of the sugar cream to caramelize it.

Nutrition per serving

465

Calories

8.5g

Protein

33.8g

Carbs

25.3g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

2 Vanilla pods
120 grams Semi-skimmed milk
5 Eggs
70 grams Powdered sugar
350 grams Liquid fresh cream
6 tablespoons Brown sugar

Thermomix Instructions

Add to the bowl1–2

2 Gousses de vanille
120 grammes Lait demi-écrémé

Attach the lid with the measuring cup.

Cook for 5 minutes at 100°C on speed 1.

ThermomixCook·100°C·Speed 1·5 min

Set aside.

Add to the bowl6–7

5 Oeufs
70 grammes Sucre en poudre

Insert the whisk attachment.

Attach the lid with the measuring cup.

Mix for 2 minutes at speed 3.

ThermomixMix·Speed 3·2 min

Add 350 grams of very cold liquid fresh cream into the Thermomix bowl.

Attach the lid with the measuring cup.

Mix for 2 minutes at speed 3, gradually adding the cooled milk and vanilla through the hole in the lid.

ThermomixMix·Speed 3·2 min

Remove the whisk.

Pour into ramekins, then refrigerate for 10 minutes and bake in a convection oven at 100°C for 60 minutes.

Set aside.

Distribute 6 tablespoons of brown sugar evenly over the ramekins in a thin layer inside the Thermomix bowl.

Caramelize the surface of the cream with a kitchen torch. Do not caramelize under a grill or salamander, as the caramelization time would cause a second cooking of the cream.

Serve immediately.

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