Crème Brûlée

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while milk + cornstarch reduces cost.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and less expensive.

Heat 1 quart of heavy cream in a saucepan until just about simmering.

In a mixing bowl, combine 1/2 cup sugar and 6 egg yolks, whisking until mixed and the sugar starts to turn color.

Add 1 1/2 tablespoons of vanilla extract to the egg and sugar mixture and mix well.

Transfer the egg mixture to a larger bowl.

Slowly pour the warm cream into the egg mixture while mixing thoroughly to avoid cooking the eggs.

Fill mason jars with the custard mixture, leaving some space at the top.

Place the filled mason jars in a baking pan and fill the pan with warm water halfway up the sides of the jars.

Cook in a Traeger Timberline grill at 325°F for about 45 minutes, checking at 30 minutes for doneness.

The crème brûlée is done when set but still trembling in the middle; it may take up to 50 minutes.

Remove from the grill and refrigerate for at least 3 hours or overnight to set.

Top each custard with about 1 teaspoon of sugar (or 1 tablespoon for larger ramekins).

Use a kitchen torch to caramelize the sugar until golden and crisp.

Garnish with mint or raspberries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens