Difficulty: Beginner
Dessert
Vanilla Bean Crème Brulée
Prep Time: 20 min
Cook Time: 45 min
Difficulty: Beginner
Looking for a special dessert? This Vanilla Bean Crème Brulée recipe is the perfect sweet indulgence to cook on your recteq wood pellet grill.
Instructions
- Step 1: Preheat recteq to 375°F.
- Step 2: In a small sauce pot, add the heavy cream. On a small cutting board, slice the vanilla bean in half lengthwise and use the back of a knife to scrape out the small bean seeds into the small sauce pot with the heavy cream.
- Step 3: Place the heavy cream and vanilla bean mixture in the recteq to warm.
- Step 4: In a medium sized mixing bowl, combine the egg yolks and sugar. Whisk well until light and frothy.
- Step 5: Once the cream is hot (+160°F), add small amounts to the egg mixture and mix well. Continue until all the cream has been added to the eggs. Strain the mixture after.
- Step 6: Fill the ramekins 2/3rds of the way full. Add the ramekins to a baking tray about the same height as the ramekins.
- Step 7: Add the pan to the recteq and fill the sides of the pan with hot water about 2/3rds up the ramekins. This will create a water pan giving the custard the perfect environment to the cook in.
- Step 8: Allow the custard to cook for 35-40 minutes until set. Then remove and allow the custard to cool on the counter for a few minutes before placing in the fridge to chill for 4-6 hours.
- Step 9: To serve, top each custard with about 1 teaspoon of sugar and brulée with a torch to create an even, caramelized sugar topping.
Ingredients
Serving Sizes
Custard
- 8 ounces(s) Heavy Cream
- 6 each Egg Yolks
- 3/8 Cup(s) Sugar
- 1/2 each Vanilla Bean
Topping
- 1/4 cup(s) Sugar
Tools Needed
- Baking Pan
- Ramekins
- Sauce Pot
- Whisk
- Kitchen Torch
- Step 1: Preheat recteq to 375°F.
- Step 2: In a small sauce pot, add the heavy cream. On a small cutting board, slice the vanilla bean in half lengthwise and use the back of a knife to scrape out the small bean seeds into the small sauce pot with the heavy cream.
- Step 3: Place the heavy cream and vanilla bean mixture in the recteq to warm.
- Step 4: In a medium sized mixing bowl, combine the egg yolks and sugar. Whisk well until light and frothy.
- Step 5: Once the cream is hot (+160°F), add small amounts to the egg mixture and mix well. Continue until all the cream has been added to the eggs. Strain the mixture after.
- Step 6: Fill the ramekins 2/3rds of the way full. Add the ramekins to a baking tray about the same height as the ramekins.
- Step 7: Add the pan to the recteq and fill the sides of the pan with hot water about 2/3rds up the ramekins. This will create a water pan giving the custard the perfect environment to the cook in.
- Step 8: Allow the custard to cook for 35-40 minutes until set. Then remove and allow the custard to cool on the counter for a few minutes before placing in the fridge to chill for 4-6 hours.
- Step 9: To serve, top each custard with about 1 teaspoon of sugar and brulée with a torch to create an even, caramelized sugar topping.
Chef Pairings
The perfect stand-alone dessert, this would be an incredible follow-up to Bryan Bingham's Grilling Trifecta.