Crème brulee is a classic dessert, but this technique makes it so easy. Delicate orange and cherry wood smoke flavors add a wonderful seasonal touch.

Total Time: 90 minutes
Servings: 4


  • ¼ cup Cherry Smoking Chips
  • 8 Large Egg Yolks
  • 20 fl oz. Heavy Cream
  • ½ cup Sugar
  • 1 Orange, zested

Chef's Tip

This recipe can easily be produced in the oven, however using a sous vide unit is easy and allows for a unique presentation.


  1. Heat the cream with the orange zest. Remove from the heat and strain.
  2. Place the orange-infused cream in a shallow dish and smoke for 1 hour with a smoking gun or in a cold smoker. Stir occasionally.
  3. Preheat a water bath with a sous vide unit to 176°F.
  4. Beat the eggs and sugar vigorously for 1 minute and add the cream. Whisk to combine.
  5. Pour the mixture into 4, 4oz mason jars and place in the water bath.
  6. Cook for 1 hour and place the jars in the fridge for at least 3 hours or until cold and set (the crème brulee should have the consistency of jello)
  7. To serve, remove the lid and sprinkle with white sugar. Use a blow torch to evenly caramelize the sugar. Garnish with fresh orange and serve.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Wild Cherry Smoking Chips