Cherry smoked & Pumpkin spiced creme brule cooked in a mason jar. We had some skeptics but apparently smoked cream makes for a fine twist on this classic French dessert.
Total Time: 2 hours
Servings: 10
Ingredients:
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2 Qts Heavy Cream
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16 Eggs, separated
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2 Cup Sugar, plus extra for dusting
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2 Tspn Pumpkin Spice
Chef's Tip
Initially you should heavily smoke the cream as a it dissipates somewhat during the cooking process. Wait for the sugar to harden after you caramelize it so you can get that satisfying crack when you hit it with a spoon.
Directions:
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Soak chips in water for up to 1 hour.
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Place the cream in a shallow container. Using a cold smoker or smoking gun heavily smoke the cream for 30 minutes and set aside.
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Preheat a Suvee unit to 176°F or an oven to 250°F.
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Place the egg yolks and sugar in a bowl and beat for 1 minute. Stir in the smoked cream and pumpkin spice.
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Divide the mixture between ten 4oz mason jars and top with a lid. Place the jars in a water bath, 1 hr to suvee or 90 minutes in the the oven.. The brules should jiggle like jello when done, chill.
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To serve dust with sugar and caramelize with a blow torch.
- Enjoy!
