Crème Brûlée

Crème Brûlée

Crème Brûlée is definitely the #1 dessert Mrs. Meat Church wants when we go out to a nice dinner, so I figured why not recreate it for her at home? And of course I cook it outside. This recipe is so simple!

BTW, fellas....when you want that new fancy pellet grill or smoker and the wife is saying no.....buy it, make her this and you should be forgiven quickly!

Meat Church How To YouTube Video: http://bit.ly/cremebruleevideo

Ingredients

  • 1 quart heavy cream
  • 1 C sugar, divided
  • 6 egg yolks
  • 1 1/2 T vanilla extract

Tools

        Prepare your cooker
        Prepare your cooker with an indirect setup at 325. I prefer a medium to lighter smoking wood such as hickory or pecan wood, but you could even go with a fruit wood for a more subtle smoke flavor if desired. Pellet grills or Kamado style grills (indirect) are great for this cook as we are going over 300.

        Prepare the dessert
        Warm the heavy cream in a medium sauce pan to a simmer. Remove from heat.

        Mix half of the sugar and the egg yolks in a separate bowl. Mix gently.

        creme brulee

        Fold in the vanilla (some people prefer to add the vanilla to the cream mixture while it warms).

        Slowly add sugar\egg\vanilla mixture to the warm cream. Stir continually so you don't scramble the eggs.

        Pour the mixture into the ramekins. Fill the pan with warm water half up the ramekins.

        creme brulee

        Cook at 325 until the creme brulee is set but still jiggly in the middle. This is usually just above 170 internal with an instant read thermometer

        The cook time depends on the depth of your ramekins. We used 4 oz mason jars in the video above and it took 50 minutes. In more shallow ramekins it should take 40 - 45 minutes.

        Remove from the cooker and refrigerate for 3 hours to 3 days. I prefer overnight plus it allows them to set up more and also allows you to prep\cook in advance. 

        creme brulee

        Sprinkle 1 t to 1 T sugar on top of each. I go with 1 t on these smaller ramekins. Caramelize the sugar with a butane kitchen torch. That crunch is what you are looking for.

        Allow to cool for 5 minutes & enjoy this amazing dessert!

        creme brulee

         

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