Crème Brulée is an old time favourite and something that benefits from slow cooking in the Varoma. There are recipes for the dish prepared to the cooked custard stage in the TM bowl and then poured into the dishes and cooled before adding sugar to brulée.
I prefer to cook them in the dish and cool them as the consistency of the custard is softer and better, in my opinion. They are cooked at 100°C rather than Varoma temperature to cook them slowly and gently.
Ingredients: (4 serves)
6 egg yolks
300 g cream
1 vanilla bean, warmed, cut in half and seeds removed
600 g of water
Place the butterfly over the blades, put the egg yolks and sugar in the TMX bowl, mix for 4 minutes at speed 4.
Add the cream and seeds scraped from the vanilla bean. Cook for 4 minutes at 80°C on speed 2, with butterfly in place.
Pour the mixture into prepared moulds. Cover with a sheet of paper towel (to absorb excess water ) and then a piece of aluminium foil. Place moulds in the tray for the Varoma. Place the tray inside the main section of the Varoma and cover with the lid.
Pour the water into the TMX bowl (you don’t need to clean it out) and position the Varoma on top. Set the Thermomix for 30 minutes at 100°C and speed 1.
Carefully remove the foil and paper to check for firmness. The custard should not be firm in the centre. It will continue to cook a little after removing from the steam so don’t overcook it.
Allow to cool for an hour and then put in the refrigerator for at least another hour.
When ready for service remove from the fridge at least 20 minutes beforehand to allow the custards to warm slightly. Sprinkle the tops liberally with castor sugar and use blow gun to brulée the sugar.