Desserts/ Recipes

Crème brûlée without an oven

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.

 

Creme Brulee without an oven
Print Recipe
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
Servings Prep Time
3 people 1 minute
Cook Time Passive Time
20 minutes 12-24 hours setting time
Servings Prep Time
3 people 1 minute
Cook Time Passive Time
20 minutes 12-24 hours setting time
Creme Brulee without an oven
Print Recipe
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
Servings Prep Time
3 people 1 minute
Cook Time Passive Time
20 minutes 12-24 hours setting time
Servings Prep Time
3 people 1 minute
Cook Time Passive Time
20 minutes 12-24 hours setting time
Ingredients
Servings: people
Instructions
  1. Using multiblade. Mix all ingredients except for the sugar together on speed 1 until combined well, don't increase speed as you don't want bubbles in your mixture.
  2. Divide mixture into 3 ramekins and cover tightly with foil.
  3. Fill main bowl with water to steam line. Place ramekins in large lower steamer basket (not the basket insert), place basket on main bowl and set temp to 130°C for 20 minutes. Cool completely at room temperature before chilling in the fridge preferably overnight.
  4. Before serving Sprinkle 1/2 tablespoon sugar on top of each custard. Use a blow torch to melt and caramelize the sugar. Serve immediately.
Recipe Notes

Adapted from here

 

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3 Comments

  • Reply
    Lucy @ Bake Play Smile
    September 4, 2015 at 5:44 pm

    That’s SO clever!!!! I always make mine in the oven and finish them off with the little blow torch thing… but this is just great!! Thanks for linking up with our Fabulous Foodie Fridays party xx

  • Reply
    Laine
    September 9, 2015 at 3:21 pm

    Creme brulee. Impressive ???

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