Malted crème brûlée with salted caramel ice cream
Malted crème brûlée with salted caramel ice cream is an elegant French-inspired dessert combining creamy baked custard with malty depth and a scoop of homemade ice cream. The Thermomix caramelises sugar to golden perfection, whips the ice cream base silky smooth, and heats the custard with precise control for restaurant-quality results at home.
About this recipe
Malted crème brûlée with salted caramel ice cream on the Thermomix TM7 is the kind of show-stopping dessert recipe that turns a weekend dinner into a restaurant experience. The all-in-one kitchen machine takes on every stage: the caramelising function transforms plain sugar into deep amber caramel for the ice cream, controlled heating cooks the cream, malt extract and egg custard base without curdling, and rapid cooling chills the ice cream mixture so it churns into a scoopable, silky texture. The malt extract brings a nostalgic, milky sweetness that balances the sea salt flakes in the caramel, while the torched sugar lid on the brûlée adds the classic crack. Whether you are planning a festive Christmas menu, an anniversary dinner or simply searching for crème brûlée recipes for your Thermomix, this combination of warm caramel notes, cold ice cream and contrasting crunch makes it an unforgettable finale that guests will talk about long after the last spoonful.
Preparation tips
- Strain the malted custard through a fine sieve before dividing it into ramekins; this catches any bits of cooked egg and guarantees a silky-smooth brûlée with the malt extract evenly distributed throughout.
- Make the salted caramel ice cream base a day ahead so it ripens overnight in the fridge; the sea salt flakes fully dissolve and the flavour becomes noticeably rounder and deeper before churning.
- Sprinkle the sugar topping thinly and evenly over the chilled custard and torch it just before serving; letting it sit too long softens the caramel layer and you lose the satisfying crack under the spoon.
Recipe variations
- Lactose-free version: replace the pouring cream with a blend of lactose-free cream and full-fat coconut cream; the malt extract and sea salt caramel still deliver plenty of character, and the custard sets just as firmly.
- Festive winter version: add a scraped vanilla pod and a pinch of ground cinnamon to the custard, and stir toasted crushed pecans through the salted caramel ice cream for a Christmas-worthy finish.
Thermomix TM7 Benefits
- Caramelising control - The TM7 caramelises sugar into golden salted caramel without burning, giving the ice cream its deep flavour. [Temperature Control]
- Precise heating - The Thermomix heats the cream and malt extract custard gently, preventing curdled eggs and ensuring a velvety texture. [Precise Control]. [Precision Control]
- Rapid cooling - The TM7 cools the salted caramel base quickly so the ice cream churns sooner into a scoopable consistency. [Time Saving]. [Time Savings]
- Weighing accuracy - The integrated scale of the Thermomix weighs sugar and cream directly in the bowl for consistent caramel every time. [Built-in Scale]
- Guided preparation - Cookidoo on the Thermomix guides each custard step, from tempering eggs to chilling, for reliable brûlée results. [Guided Cooking]
Ingredients
- white sugar
- pouring (whipping) cream
- water
- lemon juice
- unsalted butter
- milk
- pouring (whipping) cream
- white sugar
- egg yolks
- sea salt flakes