Thermomix Crème Brûlée with Speculoos
That was the hardest thing I’ve ever done. Seriously.
“What?” I hear you ask.
Not licking the bowl or the spatula when making Thermomix Crème Brûlée with Speculoos 🙁
I’m dieting again, and even after a full dinner the rich, sweet, caramel-y smell of these lovely little Belgian biscuits with cinnamon nearly broke my resolve. But no, I resisted. I’m not sure how, but I resisted. And so to appease my sense of self-righteousness I shall lay temptation in your path, dear reader, and share the recipe of the latest trendy dessert in France with you. It’s a perfect dessert for Valentine’s Day <3
I had my first Crème Brûlée with Speculoos just last Sunday as the finale of the Saint Vincent and Saint Blaise celebratory feast in Veaugues. I was dieting then, too, and I have to say it was worth the setback and the sugar rush. The Speculoos biscuits are a gorgeous dark caramel colour and turn the crème brûlée a very inviting dark beige colour. The burnt sugar on the top is only surpassed by the crumbs of speculoos sprinkled over just before serving. Everyone at our end of the (very long) banquet table sat in reverential silence, savouring the richness and creamy consistency of this decadent dessert. The only sound was the scraping of our spoons on the ramekins as we endeavoured to get every last bit!
Thermomix Crème Brûlée with Speculoos
This gorgeously decadent dessert is fast and easy to make in your Thermomix. It’s safer than cooking the dishes in a bain marie in the oven and you save a good 40 minutes – great news as this is one dessert you won’t want to wait long for! Recipe adapted from Fast and Easy Cooking by Janie Turner, the 300-recipe cookbook included with the purchase of every Thermomix TM31 from UK Thermomix. Serves 8.
Ingredients
12 Speculoos biscuits
400 g double/heavy cream
50 g granulated sugar
1 tsp vanilla extract
4 extra large/jumbo eggs or 8 extra large/jumbo yolks, at room temperature (This time I used 6 whole medium eggs to great effect)
sugar for the topping (you can use brown sugar, caster sugar or golden granulated sugar; I find they all work equally well)
Method
- Place the Speculoos into the Thermomix bowl. Turbo pulse a few times until fine. Tip out about 2/3 of the crumbs and reserve, leaving the final third in the TM bowl.
- Add the other ingredients (except the topping sugar) to the crumbs in the bowl and mix 1 minute/Speed 3.
- Cook 14 minutes/90° C/Speed 3 until nice and thick. (So much quicker than 40 minutes in the oven in a messy bain marie!) While it’s cooking, spread half the reserved speculoos crumbs on the bottom of your ramekins or over the bottom of one large shallow dish.
- Pour out immediately into your serving dish(es). Cool to room temperature and then chill in the refrigerator. Just before serving, cover the surface with sugar and caramelise with a blowtorch or under a hot grill/broiler. Then top with the last of your speculoos crumbs and dive in!
Madame Thermomix’s rescue tip:
Oops! My crème brûlée curdled this time but there’s such an easy way to rescue it: Add 50 g of cold milk to the mixture and blend 30 seconds/Speed 7 or until smooth. That’s it! Amazing! It works!
Bon appétit !
Hi Colleen, many thanks for your comment and thanks to Feisty Tapas for putting us in contact. The blogging world is a lovely sharing place!
If you don’t have Speculoos available in Perth, yes absolutely, gingernuts work equally well. I’ve tried it and it was fantastic! The ginger flavour will be a nice complement to your Chinese steamboat dinner. Gingernuts are larger than Speculoos so I believe I used 9 biscuits instead of 12. But I promise I won’t tell if you use all 12 😉
And the next time you’re on holiday in France you’ll have to come by for one of my Thermomix Cooking Retreats. They’re in the planning stage right now (so is my teaching kitchen!) and will be a fab way to up your skills and try some more adventurous recipes with your Best Friend in the Kitchen while taking in the French way of life.
He he, the wasabi panna cotta is sensational, too, I’m sure you’ll love it!
Happy Thermomix cooking!
I have just discovered your wonderful blog thanks to feisty tapas. Your recipes look amazing & I cant wait to try some. Also your blog brings back fond memories of our recent holiday in france….
I’m unsure Speculoos will be axailable in Perth, Western Australia. Do you think gingernut biscuits would work well?
I have a chinese steamboat dinner coming up and i thought this might be a nice dessert after your suggestion with the wasabi panna cotta prawns (cant wait to try this either!)
Thanks again for sharing 😀
Hi Liatula, thanks for reading Why Is There Air.
Yes, this is the basic recipe for Thermomix Crème Brûlée to which I added the Speculoos. If you ignore the bikkies the recipe will make you a perfect Crème Brûlée with the same timings and proportions, e.g. 14 minutes for 400 g double cream etc to make 8 portions.
Here’s a bonus from Janie Turner in Fast and Easy Cooking if you’re having a crowd:
For 20 portions (1.7 litres) use 1 litre double cream, 10 large eggs, 130 g sugar and 2.5 tsp real vanilla extract or the seeds from 2 vanilla pods. Cook 35 minutes.90° C/Speed 3.
Bon appétit !
Hi,
Can I make this recipe without the speculoos? or will it vary cooking times etc?
Thanks
Liatula
Oh, this looks wonderful! I love speculoos and it’s true French people put it everywhere! Not the best thing to have if you’re on a diet but as we say: everything in moderation, right?