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Smoked, Torched Creme Brulee

Smoked, Torched Creme Brulee

From Steven Raichlen's Planet Barbecue

Recipe Ingredients

  • - 3 cups heavy cream
  • - 1 vanilla bean, split lengthwise
  • - 1 cinnamon stick
  • - 1 strip of lemon zest, stuck with 3 cloves
  • - 3 large eggs
  • - 3 egg yolks
  • - 1/3 cup light brown sugar
  • - About 1/2 cup granulated sugar for torching the tops
  • - 4 to 6 Catalan cream dishes or ramekins; hardwood chips or chunks; a blowtorch or crème brulee iron; click burner

Recipe Instructions

- Combine the cream, vanilla bean, cinnamon stick, and lemon zest with cloves in a heavy saucepan. Bring to the barest simmer and cook for 3 minutes. Remove the pan from the stove and let cool slightly.

- Combine the eggs, yolks, and brown sugar in a large bowl and whisk to mix. Gradually whisk the hot cream into the egg mixture in a thin stream. Strain this mixture into a heatproof measuring cup, then divide among the 6 dishes.

- Meanwhile, set up your grill for indirect grilling and heat to medium (300 degrees). Toss – fiwood chips or chunks on the coals.

- Cook the creme brulees until just set, 30 to 40 minutes. To test for doneness, gently shake a dish; the top should jiggle just a little—not ripple. Transfer the custardsto a wire rack to cool, then refrigerate for at least 4 hours or as long as overnight.

- When ready to serve, sprinkle each of the custards with 1 to 2 tablespoons of granulated sugar in a thin layer. Light a kitchen blowtorch. Caramelize the sugar with the blowtorch. Serve at once.