The Creme Brulee Grill kit would be a great present for anyone that loves the dessert or just loves cooking! I personally love Creme Brulee, and I’ve been wanting to buy a kit to make some at home. The thing is that I have kids, and I don’t want a torch around so I could make the top of the Creme Brulee. That is where this Creme Brulee Grill Kit comes in! No torch, you can use your grill or even your stove top to make a delicious Creme Brulee.
Okay first off I just want to also state that Steve Raichlen’s Barbecue Dessert Rub is a must for this dessert. Okay it’s not a must. But I had a hard time finding Turbinado sugar. It could be just it’s the holiday right now and it’s just selling out really quickly. The first week it was all gone, the next week I grabbed the last bag. I could make my Creme Brulee… and than I realized I could have made it the whole time because I also got the Dessert Rub! It takes the place of the Turbinado sugar, and it was delicious! It contains crunchy crystals of turbinado sugar scented with cinnamon, cloves, allspice, and vanilla. It is also perfect for grilling pineapples, peaches, and other fruits.
It’s actually fairly simple to make Creme Brulee. And I love how it’s split into two time periods because it gives you a break after all of the whisking that you do! So here is the recipe that comes with the kit.
- 1 1/2 cups heavy whipping cream
- One 2″ cinnamon stick
- 1/2 vanilla bean split or 1/2 teaspoon vanilla extract
- 1 strip of lemon zest taken off the lemon with a vegtable peeler
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 teaspoons honey
- 1 1/2 teaspoons of cornstarch
- 4 tablespoons turbinado sugar (or the Barbecue Desert rub)
Combine the cream, cinnamon, vanilla bean and lemon zest in a heavy saucepan and simmer over very low heat for 10 minutes. Do not allow to boil. In another heavy saucepan, whisk together the granulated sugar and cornstarch. Add the egg yolks and honey and whisk until smooth and creamy.
Strain the flavored cream to remove the solids, than slowly pour 1/4 cup of the cream into the egg mixture, whisking constantly. Continue adding the cream in small amount, whisking constantly, until all the cream has been incorporated. Caution: If you add the hot cream to the egg mixture too quickly, the eggs will curdle.
Cook the mixture over medium-low head, whisking steadily, until the creme thickens, about 10 minutes. Remove it from the head just before it begins to boil, then continue whisking for another 2 minutes.
Divide the creme evenly between the two ramekins (the dishes that come in the kit), tapping each to smooth the tops. Cool to room temperature, then refrigerate, covered, for at least 3 hours or as long as overnight. Just before serving head the creme brulee iron (salamander) until screaming hot (about 5 minutes) in the embers of your charcoal grill or fireplace, or laid flat on the grate of your gas grill or on the heating element of your stove top burner. Evenly sprinkle 2 tablespoons of turbinado sugar (or the rub) over the top of each ramekin. Using heatproof gloves and tongs. carefully press the hot iron into the top of the custard to caramelize the sugar to the color of topaz. (It doesn’t need to be long, I burnt the first one cause I didn’t realize it burns so quickly.) Serve immediately. Note: The salamander must be very hot, or the sugar will stick to the bottom of it.
Buy It Now: You can purchase the Creme Brulee Grill Kit for $29.99. The Barbecue Dessert Rub can be purchased for $12.99.
Disclaimer: I received the Creme Brulee Grill Kit in order to write my review on Cocktails With Mom. No other compensation was provided.