The trick is to smoke the meat and not make the meat smoke

CREME BRULEE

  Date: March 27, 2015
  Favorite: Desserts
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The first recipE I made from the newly released SMOKE IT LIKE A PRO cookbook was for one of my favorite desserts: Creme Brulee. I never though I’d be using Creme Brulee and grill in the same sentance, but the Big Green Egg excels at baking. The recipe was rather easy to do and the only problem I had was my largest baking pan wasn’t big Enough. The recipe made enough for 9 4 oz. ramekins, but the biggest pan I had only fit 7. This is really the only tricky part of the recipe. You put the ramekins in the baking dish and pour boiling water in the dish to make a water bath for the ramekins to set in. Getting the pan out to my gril was a bit if an adventure. Next time I think I will bring the kettle outside and add the boiling water just before putting the baing pan on the Egg. Other than that everything went smoothly and the Creme Brulee was as good as any I have had. Now that I know how easy this is to make and how good the results are, I need to use restraint or I will end up looking like the Michelin Man.
Related Blog Entries:
Recipe Source:
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Smoke It Like a Pro
Smoke It LIKE A PRO:
Creme Brulee (eBook)
Grill:
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Big Green Egg
Indirect Grilled:
Using Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BBQG-DidgiQ 2-Pit Controller
  • Pyrex Deep Baking Dish
  • 4oz Ramekins
  • KA 7-Speed Hand Mixer
  • 1/4 Sheet Pan S-S Cooling Rack
  • Ranch-T Lump Charcoal