Smoky Salted Caramel Creme Brulee is the recipe you need to try if you’ve ever been curious about smoked desserts! Creme brulee is one of my husband’s favorite desserts, and one of the first dishes he ever made for me when we were first married. I had never really eaten creme brulee before then and I remember being SO IMPRESSED at his culinary skills and feeling quite proud of my ability to select a life partner. Obviously, I had exceptional taste in spouses if he could turn out an awesome creme brulee at the tender age of 24. Since that time, I have enjoyed many a creme brulee, but I had never made my own. The hubby and I were celebrating hitting 100,000 likes on my Facebook page with a night at the Alton Brown live show one night, and I wanted to surprise him with a sweet treat.
I belong to quite a few BBQ groups on FB and found a recipe for smoked creme brulee on one of the forums. I knew he would be absolutely stoked if I could pull it off. I also knew I had National Caramel Day on the horizon and thought I’d combine the two flavors for a smoky salted caramel creme brulee. The rich cream tastes so amazing with the addition of the salted caramel and that little hint of wood smoke flavor just enhances everything for the better. It’s definitely not “smoked” it’s just a little bit smoky. ngThe method itself is quite simple, and I want you to know that if I can make this… then YOU can make this! It sounds ambitious to attempt creme brulee on the smoker, but it is easier than pie (seriously, because pie can be hard!)
The main key that I can pass on to you is to keep an eye on your temperature and the consistency of your creme brulee once it is in the smoker. If you can maintain a good, stable temperature on your grill then it will take around 30-35 minutes but every grill is going to be a little different so the most important thing is to watch your creme brulee. You want your custard to be set, but still just a little wobbly.
ALSO- Today is National Caramel Day!! Woooooo! I’ve teamed up with a crew of fellow bloggers who are working together to celebrate national food holidays all year long. It’s like a party each month with an awesome food theme (my favorite kind of party is a food party!) Go check out some of these awesome recipes from the Celebrating Food Bloggers!
11 NEW Caramel Recipes
Chocolate dipped Caramel Marshmallows | Ashlee Marie
Coconut Chocolate Caramel Nests | Life Made Simple
Salted Caramel Chocolate Chip Cookie Bars | Baking with Blondie
Caramel Pretzel Brownies | The Baker Upstairs
Caramel Banana Bread | Yellow Bliss Road
Caramel Sauce | Creations by Kara
Chai Creme Brulee | Foodie with Family
Turtle Cake | Real Mom Kitchen
Instant Pot Caramel Dipping Sauce (Dulce de Leche) | 365 days of slow cooking
Iced Caramel Macchiato | Gather for Bread
Vegan Caramel Chocolate Chip Cookie Bars | Namely Marly
My FAVORITE Caramel Recipes
More Caramel Recipes from my Fave Bloggers
Amish Honey Roasted Caramel Corn | They Stay At Home Chef
Salted Caramel Butter Bars | The Recipe Critic
Salted Caramel Pretzel Blondies | Yellow Bliss Road
Caramel Apple Sugar Cookie Cups | Gather for Bread
Caramel Banana Topping (for Waffles) | Real Mom Kitchen
Caramel Toffee Pie | Ashlee Marie
Salted Caramel Apple Butter | A Mind”full” Mom
Caramel Macchiato Cheesecake | The Fed Up Foodie
- 2 cups heavy whipping cream
- 1 vanilla bean
- 2/3 cup super fine sugar (not powdered sugar, can be found in the baking aisle)
- 2 teaspoons fine sea salt
- 2 large eggs
- 5 egg yolks
- 1-2 Tablespoons super fine sugar for topping the creme brulee
Preheat your pellet grill (or other indirect smoker) to 325 degrees F.
Pour the heavy cream into a small saucepan. Cut the vanilla pod lengthwise down the center and remove the seeds. Put all of the seeds and the pod in with the cream. Heat the cream over medium heat until it just comes to a boil (watch so it doesn't boil over). Turn off the heat and cover the pan with a lid. Let set for 10 minutes so the vanilla can infuse the cream.
While the cream infuses, pour the 2/3 cup sugar in a medium saucepan. Turn the heat to HIGH and watch carefully as the sugar melts. Turn the pan around, swirling the melted caramel with the unmelted sugar (but don't stir) until all of the sugar is melted and the caramel is a nice amber color. Turn off the heat and sprinkle on the salt.
Remove the vanilla pod from the warm cream, and then carefully pour the cream over the hot caramel. Whisk constantly as you stir, the caramel will bubble up quite a bit and everything will combine.
In a large glass, heatproof bowl crack the eggs and the egg yolks and whisk until the eggs are just combined. Slowly pour the caramel cream over the eggs in a slow, but steady stream while whisking vigorously. If you pour the cream on too fast or without whisking, you can basically scramble your eggs (you don't want to do that). Strain the mixture over a fine sieve into a large quart measuring pitcher.
Place 6 ramekins on a baking sheet. Pour an even amount of the salted caramel cream into each ramekin until they are about 3/4 full. Carefully transfer your baking sheet to the grill and pour enough hot water into the bottom of the baking sheet until it comes halfway up the sides of the ramekins.
Close the lid and cook the creme brulee for 30-35 minutes until the custard is set, but still a little wobbly in the center.
Remove the ramekins from the water bath and allow the custard to cool to room temperature. Dust the tops of each with the about a teaspoon of sugar and caramelize with a blow torch. Cool for a few minutes before garnishing with fresh berries and serving.