Smoky Salted Caramel Creme Brulee

Smoky Salted Caramel Creme Brulee is the recipe you need to try if you've ever been curious about smoked desserts. It's a perfect combination of sweet, smoky, and salty for a dessert you won't be able to resist!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Comfort Food

Keyword: Caramel Creme Brulee

Servings: people

Ingredients

2 Tablespoons super fine sugar for topping the creme brulee

Salted Caramel Custard

2 cups heavy whipping cream
1 vanilla bean
⅔ 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

Instructions

Preheat the smoker. Preheat your pellet grill (or other indirect smoker) to 325 degrees F.
Make the vanilla cream. 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.
Make the caramel. While the cream infuses, pour the 2/3 cup super fine 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.
Combine the caramel and the cream. 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.
Whisk the eggs and caramel cream. In a large heatproof glass 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.
Fill the ramekins with the caramel cream. 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.
Cook the creme brulee. Place the ramekins on the grill grates of the smoker. Close the lid and cook the creme brulee for approximately 30-35 minutes or until the internal temperature of the custard reaches 165 degrees F. The custard should be set but still a little wobbly in the center.
Cool the custard. Remove the ramekins from the water bath and allow the custard to cool to room temperature.
Make the crunchy caramel topping. Dust the tops of each with about a teaspoon of sugar and caramelize with a blow torch. Cool for a few minutes before garnishing with fresh berries and serving.

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