Indulge away in this silky-smooth Crème Brulée
The Bamix immersion blender is a home cook's and chefs’ best friend in the kitchen. This is no regular immersion blender, don’t let the sleek design fool you! This next-level device will mix, puree, emulsify, aerate, chop, food process and grind like no other. It has a quiet motor. From whipped cream to mayonnaise to soup, the possibilities are endless.
Today I would like to showcase its features for the perfect crowd-pleasing, delicious dessert. For this passionfruit Brulée, the Bamix stick blender takes a basic Brulée recipe and elevates it. The multi-purpose blade attachment ensures the passionfruit pulp is blitzed as finely as possible (a usually hard task!). Next, the whisk attachment aerates the mixture taking the smoothness and creaminess of this dessert to new heights.
You can try using an array of different seasonal fruits for this recipe by just replacing the passion fruit with whatever is in season! Mango or pumpkin taste like perfection. Remove the fruit altogether for a classic delectable vanilla crème Brulée.
Don’t worry if your sugar is a little dark after you torch it! How far you take the caramelisation is up to you and your palette. The darker the sugar, the richer and more bitter the flavour!
Serving your crème brulées with biscuits takes this dessert to new heights. Shortbread is the usual choice though I tried Lotus Biscoff. Along with the passionfruit, this was a pairing that dessert dreams are made of!
Ingredients
- 6 passionfruits
- 450ml thickened cream
- 1 vanilla bean
- 6 eggs (yolk only)
- 3 tbsp caster sugar (for brulee mixture)
- 3 tbsp caster sugar (to garnish)
Method
1. Preheat oven to 150°C
2. Boil the kettle to the highest temperature.
3. Slice vanilla bean lengthways and use the back of a knife to remove the seeds.
4. On the stovetop heat, the cream with the vanilla bean and seeds until warm, leave to steep for 10 minutes before removing the vanilla bean pod.
5. Remove pulp from passionfruit and add to the Bamix canister blitzing with the Bamix multi-purpose blade attachment until almost smooth.
6. Pass the passionfruit pulp through a fine-mesh sieve into a bowl. Wash the canister and dry thoroughly.
7. In the Bamix canister, using the Bamix B blade whisk attachment, whisk the egg yolks and caster sugar until pale, thick and creamy.
8. Pour the egg yolk mixture into a mixing bowl, slowly pour in the warm cream mixture whilst whisking at the same time, pour in the passionfruit and continue to whisk.
9. Place ramekins into a high sided baking dish.
10. Transfer the custard into a pouring jug and evenly distribute the liquid into the ramekins.
11. Pour boiled water into the baking dish so that it reaches half of the height of the ramekins.
12. Bake the custards for 20 – 30 minutes until they are only just wobbly in the centre.
13. Remove ramekins from the water bath and onto a flat tray. Place in the fridge until completely set and cooled. Overnight is also fine.
14. Sprinkle remaining caster sugar on top of your individual desserts and blow torch until the sugar has completely dissolved, is crunchy and caramelised.
15. Rest until set (approximately 5-10 minutes) and serve immediately.
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