Crème Brûlée Recipe - Classic French Custard - Thermomix® Recipe
Preheat oven to 100°C. Place 6 ramekins (7 cm) onto a baking tray and set aside and set aside. Split vanilla bean lengthways and scrape out seeds. Place vanilla
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Cooking tools:
- Pressure cooker
- Ramekin
- Kitchen torch
- Oven
- Baking sheet
- Mixing bowl
- Refrigerator
- Grill
- Paring knife
- Kitchen scale
- Measuring cup
- Whisk
Ingredients
- 1 vanilla bean pod and seeds
- 250 g full cream milk
- 5 egg yolks
- 70 g caster sugar
- 250 g pouring (whipping) cream
- Raw sugar, for caramelising
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