Portuguese-style Crème Brûlée
Portuguese-style crème brûlée is a silky egg yolk and milk custard, delicately infused with lemon peel and thickened with cornflour. The Thermomix stirs the custard gently at a controlled temperature, guaranteeing a velvety texture without curdling, before you finish each ramekin with a caramelised sugar crust.
About this recipe
Portuguese-style crème brûlée Thermomix TM7 brings the beloved café classic of silky egg custard under a cracking caramel lid straight into your kitchen. If you have been searching for an easy custard dessert recipe for your all-in-one kitchen machine, this version made with milk, egg yolks, sugar, cornflour and fresh lemon peel is wonderfully forgiving. The cornflour stabilises the custard so it sets softly without curdling, while the lemon peel lends a bright, distinctly Portuguese citrus note that lifts it above ordinary vanilla versions. Because the Thermomix stirs and heats the mixture continuously at a controlled temperature, you never need to stand over the pan whisking anxiously. Serve these glossy ramekins after a festive dinner, at a birthday table, or simply as a weekend treat. Torch or grill the sugar topping just before serving for that irresistible crunchy contrast to the creamy custard beneath.
Preparation tips
- Use only the yellow part of the lemon peel and avoid the white pith, as it turns the custard bitter; a vegetable peeler gives you clean, thin strips that release plenty of citrus aroma during cooking.
- Let the custard cool slightly before dividing it into ramekins, then refrigerate until fully set; the resting time ensures a firm base that holds up under the hot caramel crust.
- Sprinkle the sugar topping in a thin, even layer and caramelize just before serving so the crust stays crisp; a kitchen torch gives the most even golden result without warming the custard.
Recipe variations
- Make a lactose-free version by replacing the milk with unsweetened almond or oat drink; the cornflour and egg yolks still give the custard a beautifully creamy set with the same lemon freshness.
- For a festive variation, infuse the milk with a cinnamon stick alongside the lemon peel and dust the caramelised top with a little ground cinnamon for a warm, holiday-inspired Portuguese twist.
Thermomix TM7 Benefits
- Weigh the sugar and cornflour directly in the mixing bowl with the integrated scale, saving dirty cups and ensuring exact quantities for a set custard.
- Whisk the egg yolks with sugar until pale and ribbon-thick in seconds, giving the Portuguese custard its light, airy foundation without any manual effort.
- Heating the milk and lemon peel gently at a controlled temperature infuses the citrus flavour while the custard thickens smoothly without curdling.
- Mixing the cornflour evenly through the yolk base prevents lumps, so the crème brûlée sets into a silky, uniform texture in every ramekin.
- Whipping the finished custard briefly with the butterfly whisk restores a velvety smoothness before chilling, resulting in an elegant restaurant-style consistency.
Ingredients
- milk
- egg yolks
- sugar
- cornflour
- brown sugar
- lemon peel