The trick is to smoke the meat and not make the meat smoke
Date: March 27, 2015 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Ingredients and tools are gathered: nine eggs, table salt, vanilla bean, maple syrup, confectioners' sugar, and heavy cream. The tools are a hand mixer as seen in the foreground and an egg separator seen in front of the eggs.
To use the egg separator, you break the egg over the Hinchcliffe in the middle and poorly egg into the well on the right. You let the egg white drain and then you flip the egg yolks into law container on the left.
When you are done you are left with egg yolks on the left side and egg white on the right side.
The egg yolks and a half of the cream are whisked together in a bowl.
The other half of the cream along with the maple syrup and vanilla bean are placed in a saucepan and are heated over low heat. The egg yolks are mixed in and the mixture is scalded but not boiled.
The egg cream mixture is scalded,it is poured through a filter to remove vanilla bean skin and any egg that has clumped.
The filtered mixture is in the measuring cup so it can be poured into the ramekins.
The ramekins are filled with 1/4 cup of the egg mixture. They are placed in a large baking dish…
… which is filled with water to make a water bath to cook the eggs in.
The water filled baking dish and crème brûlée has just been placed on the egg which has been heated to 300 degrees inset up for indirect cooking using the AR with the shelf at Level 6.
This picture is taken about 45 minutes later and the egg mixture has reached 170 degrees. It is time to remove it from the heat and let it cool on wire rack in the kitchen.
The ramekins cool for about 10 minutes or so…
… after which time they are covered with plastic wrap and placed the refrigerator for at least four hours.
I picked up this nifty ramekin torch to burn the top surface of the crème brûlée.
I will be using the crème brûlée the next day, but I took out two quality control samples to test for flavor into practice scorching the top with the ramekin torch. I placed them on a tray to protect the counter top.
Just before scorching the top the custard is sprinkled with turbinado sugar.
The torch works really well and I was quite pleased with my first attempt.
The crème brûlée was every bit as good as anything I've had out the restaurant. It is dangerous knowing how relatively simple this desert is to make.
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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.