Enjoy this signature Austin Adventures trail-side dessert with friends and family in a beautiful back country setting if you dare.
If you’ve been on one of our Yellowstone adventures, you’ll know exactly what I’m talking about when I say, Andy’s Yellowstone Crème Brulee. For those who haven’t, imagine enjoying one of Yellowstone’s most spectacular views while cracking the crust on one of our tastiest treats.
While this recipe is relatively easy, you’ll still be wondering how do Austin’s guides do this out on the trail? Like any great magician, we’ll never tell.
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
Propane torch (if trail-side – otherwise, use oven set to broil)
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Using propane torch, melt sugar mixture to form a crispy glaze top.
If not preparing trail-side, preheat oven to broil.
Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Serve within view of a spectacular geologic formation (if possible).