CRÈME BRULEE ON THE GRILL
Make Crème Brulee the old fashioned way - with sugar caramelized to a hard candy crust using a fire-heated iron salamander!
To use, prepare the brulee filling, pour it into the ramekins and cook according to recipe in the on the grill, over charcoal embers, or in the oven using indirect heat.
Immediately before serving, sprinkle cooled custards with two teaspoons of sugar.
Heat the salamander directly on the grill or embers until extremely hot, approximately 5 minutes.
Wearing an oven mit and using tongs, carefully lift the salamander from the grill, lower in onto the surface of the custard and leave it there long enough to caramelize the sugar.
Heat the salamander again to brulee another custard.
