The barbecue guru explains how to enjoy the scent of smoke and vanilla and the crack of caramelized sugar on the grill…
‘Make crème brûlée the old-fashioned way—with sugar caramelized to a hard candy crust using a fire-heated cast iron salamander!’ says Steven Raichlen, the multi-award winning author and TV host who reinvented barbecuing. With his best-selling Barbecue Bible cookbook and Barbecue University TV show, Steven has helped people all over the world ascend the ladder of grilling enlightenment and fuelled by an obsession with live fire-cooking, Steven has come up with a host of handy barbecue accessories for making cooking on the grill easier and tastier.
Steven Raichlen’s Crème Brûlée 3-Piece Set includes two ramekins, one salamander and a Best of Barbecue™ recipe card for Crème Brûlée on the grill. To use the Crème Brûlée on the grill:
Prepare your favorite crème brûlée filling, pour it into the ramekins and cook according to recipe or on the grill using indirect heat. Immediately before serving, sprinkle cooled custards with two tablespoons of sugar.
Heat the salamander directly on the grill or embers until extremely hot, approximately 5 minutes.
Wearing an oven mitt and using tongs, carefully lift the salamander from the grill, lower it onto the surface of the custard and leave it there long enough to caramelize the sugar. Sugar caramelizes in mere seconds! Heat the salamander again to brûlée each custard.
Get ready for a best of barbecue weekend at ACHICA, with wonderful tools from Steven Raichlen, including his famous Beer Can Chicken Roaster (below). I double took too. Looks odd: Yes. Tastes great: check.
Primal Grill is on Good Food, every weekend at 3pm (Sky/HD 249, Virgin 260)
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Emily Peck, Editor
View all posts by Emily Peck, Editor