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Crème Brûlée

15

45

Apple

A smoke-kissed custard base is Traegered in a water bath. The finishing sugar is melted to a golden brown, culminating in a rich wood-fired dessert.

2

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  • 1 Quart heavy whipping cream

  • 1 Pieces vanilla bean, split and scraped or 1 teaspoon of vanilla extract

  • 6 Large egg yolk

  • 1 Cup sugar

  • 1

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F (160 C) and preheat, lid closed, for 10 to 15 minutes.

    325 ˚F

  • 2

    Pour the cream into a saucepan over medium-high heat, add the vanilla bean and the scraped seeds. Bring to a boil. Remove from the heat and allow to steep (about 15 minutes). Remove the vanilla bean from saucepan and discard.

    • 1 Quart heavy whipping cream

    • 1 Pieces vanilla bean, split and scraped or 1 teaspoon of vanilla extract

  • 3

    In a bowl, whisk together egg yolks and 1/2 cup (100 g) of the sugar until the mix starts to lighten in color. Add the cream a little at a time, stirring continually.

    • 6 Large egg yolk

    • 1/2 Cup sugar

  • 4

    Pour the mixture into 6 (8 oz) ramekins and place the ramekins into a large roasting pan. Pour hot water into the pan so that it comes halfway up the sides of the ramekins.
  • 5

    Place water bath pan on the grill and bake until the Crème Brûlées still jiggle in the center, about 40 to 45 minutes.

    325 ˚F

  • 6

    Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 2 days.
  • 7

    To serve, let the Crème Brûlée come to temperature (about 20 minutes) before torching the tops.
  • 8

    Sprinkle the remaining 1/2 cup (100 g) sugar equally on top of each ramekin. Using a torch in a circular motion, melt the sugar until it caramelizes and forms a crispy top.

    • 1/2 Cup sugar

  • 9

    Allow the Crème Brûlée to sit for a few minutes before serving. Enjoy!

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