By Traeger Kitchen
Dig in to the crisp, caramelized shell and you'll detect a delicate smokiness accompanying each bite of creamy custard.
|6 Tablespoon||turbinado sugar, or granulated sugar|
|4 Cup||heavy cream|
|1||whole vanilla bean, or 1 Tbsp vanilla bean paste, or high-quality vanilla extract|
|1 Tablespoon||Grand Marnier, or other orange-flavored liqueur, optional|
|3/4 Cup||granulated sugar|
|Hot water, as needed, for baking the creme brûlées|
|Mint leaves, for serving|
|Assorted berries such as blueberries, raspberries, strawberries, for serving|
When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
In a clean coffee or spice grinder add 6 tablespoons of turbinado sugar and grind until the coarse crystals are fine. Set aside.
6 Tablespoon turbinado sugar, or granulated sugar
In a medium saucepan, add the cream. Split the vanilla bean and scrape out the pulp and seeds; add both to the cream. (Or stir the vanilla extract into the cream.) Add the Grand Marnier, if using. Bring to a boil over medium-high heat. Remove from the heat and let cool for 15-20 minutes. Strain into a large pitcher with a spout. Reserve the vanilla bean for another use.
4 Cup heavy cream
1 whole vanilla bean, or 1 Tbsp vanilla bean paste, or high-quality vanilla extract
1 Tablespoon Grand Marnier, or other orange-flavored liqueur, optional
Make the custard. Add the egg yolks and 3/4 cup of granulated sugar to a large bowl or stand mixer bowl. Using a stand mixer or hand-held electric mixer, beat the egg yolks and sugar with the whisk attachment until they are a pale yellow, 2 minutes.
10 egg yolks
3/4 Cup granulated sugar
Very slowly add the cream with the mixer running continuously at medium-low speed. If you add the cream to the egg yolks too quickly, the eggs will scramble and your custard will not be silky-smooth.
Place a fine-mesh strainer over the pitcher and pour the custard mixture through it. Arrange six (8-oz) heatproof ramekins in a cake pan. Divide the custard among the ramekins.
Carefully set the pan with the ramekins on the grill grates. Pour enough hot water into the pan to reach halfway up the sides of the ramekins. Close the lid and smoke the creme brûlées for 15 minutes.
180 ˚F / 82 ˚C
Hot water, as needed, for baking the creme brûlées
Increase the grill temperature to 325°F and continue to bake the creme brûlées until they are set, 40-45 minutes depending on the depth of the ramekins. Custard in deeper ramekins will take longer to cook.
325 ˚F / 163 ˚C
Remove the pan from the grill. Let the creme brûlées cool, then cover with plastic wrap and refrigerate for at least 3 hours, or until well-chilled and firm.
Remove from the refrigerator 30 minutes before serving. Just before serving, evenly coat the top of each creme brûlée with the reserved turbinado sugar.
Using a small kitchen torch, melt and caramelize the sugar, moving the torch constantly until the sugar is crisp and golden brown. Top with berries and mint and serve immediately. Enjoy!
Mint leaves, for serving
Assorted berries such as blueberries, raspberries, strawberries, for serving
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