Husband has his go to main and dessert he always orders without fail when ever we go out to eat, always chicken parmigiana and crème brûlée. Occasionally he will change it up but his a creature of habit.
So when a reader asked about a crème brûlée suitable for the cook processor I knew it was something I had to do. I tried a few thermomix ones but wasn’t super happy with the results. Getting a decent texture with ultimately just a thickened custard wasn’t happening so I looked into other ways of cooking the crème brûlées, steaming seemed like the perfect alternative to getting the texture and ease I was looking for.
With a golden top that cracks in to a smooth and creamy interior this is everything a crème brûlée should be with out the hassle of a water bath.
All photos used with the permission of KitchenAid.
This recipe can also be found at http://cookprocessor.kitchenaid.com.au/recipes or you can download the Cook Processor app from the Australian iTunes Store.