If you think the Blackstone Griddle is only for burgers and breakfast, think again. Let me, Chef Sherry Ronning, show you how to make a Griddle Creme Brulee!
One of my favorite things to do is push the limits of what can be made on a griddle, which is exactly why I created my Blackstone Baking series. As someone who loves baking, I enjoy adapting traditional oven desserts into recipes you can make right on the griddle.
This Blackstone Griddle Creme Brulee is a perfect example. I use my classic vanilla crème brûlée recipe but instead of baking it in the oven, I cook it in a hot water bath directly on the Blackstone Griddle covered with a dome lid. The result is a smooth, creamy custard with that signature caramelized sugar top everyone loves.
This post may contain affiliate links. Read my privacy and terms of use policy.
Why Bake Crème Brûlée on a Blackstone Griddle?
Griddle baking is all about controlling heat and creating an oven-like environment. By using a water bath and covering the ramekins with a dome lid, you can create the same gentle baking environment that crème brûlée needs to set properly.
This method works beautifully because the water bath helps the custard cook evenly while preventing it from curdling or overcooking.
Cooking time can vary depending on:
- The size of your ramekins
- The temperature of your griddle
- How well your dome lid traps heat
Once you understand the process, this dessert becomes surprisingly simple to make outdoors.
Ingredients for Blackstone Griddle Crème Brûlée
This classic dessert uses just a handful of simple ingredients to create a rich and elegant dessert:
Heavy whipping cream, milk, vanilla extract or ½ of a vanilla bean, egg yolks, and granulated sugar combine to create the silky custard base that makes crème brûlée such a timeless dessert.
How to Make Blackstone Griddle Crème Brûlée
Preheat the Griddle: Preheat your Blackstone Griddle to medium heat or about 350°F on an electric griddle.
Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, and vanilla (or vanilla bean). Heat over medium heat (on the stove or on the griddle) while stirring constantly until small bubbles form around the edges. Do not allow the mixture to boil.
Prepare the Egg Mixture: In a mixing bowl, whip the egg yolks on low to medium speed for about one minute. Slowly add the sugar while mixing and continue mixing until the sugar begins dissolving. Scrape the sides of the bowl as needed.
Temper the Eggs: Slowly add about ½ cup of the hot cream mixture at a time into the egg mixture while mixing continuously. Continue this process until about half of the cream is incorporated. Then add the remaining cream and mix until smooth.
Strain the Custard: Pour the custard through a fine strainer into a pourable container to remove any bits of cooked egg. If using a vanilla bean, scrape the seeds into the custard.
Fill the Ramekins. Pour the custard evenly into five 4-ounce ramekins.
How to Cook Griddle Creme Brulee
Create the Water Bath: Place the filled ramekins into a high sided metal pan. Carefully pour warm water around the ramekins until it reaches about two-thirds of the way up the sides. Place the pan on the preheated Blackstone Griddle and cover with a dome lid.
Griddle Bake the Custard: Cook for about 40–60 minutes, checking around the 40-minute mark. The custard should be mostly set with a slight jiggle in the center. It should not appear liquidy.
Cool and Refrigerate: Remove the ramekins from the griddle. Once cool enough to handle, remove them from the water bath, dry them, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
Caramelize the Sugar Topping: When ready to serve, sprinkle a thin layer of sugar on top. Use a crème brûlée torch to caramelize the sugar. Repeat once more for a beautiful crisp topping. If you do not have a torch, you can carefully use an oven broiler.
Garnish and Serve: If desired, garnish with fresh fruit like raspberries or strawberries before serving. You can even make a Dubi Chocolate Creme Brulee!!
What to Serve with Griddle Creme Brulee
Crème brûlée is a rich dessert, so it pairs well with lighter accompaniments. Fresh berries add brightness and balance to the creamy custard. I also like serving it after a nice Blackstone dinner as a show-stopping dessert.
This dessert pairs especially well with griddle fruit, shortbread cookies, or even a simple cup of coffee after a meal. It also makes an impressive dessert when entertaining guests because it looks elegant but is surprisingly easy to prepare.
Frequently Asked Questions
Yes! By using a water bath and covering the ramekins with a dome lid, you create an oven-like environment that allows the custard to bake gently and evenly.
The custard should be mostly set but still have a slight jiggle in the center. It should not look liquid or soupy.
A water bath helps regulate the temperature and prevents the eggs from cooking too quickly, which keeps the custard smooth and creamy.
It should chill at least 4 hours but overnight is even better for the best texture.
Yes. You can make the custard up to 2 days ahead. Just wait to caramelize the sugar topping until right before serving.
Final Thoughts on Blackstone Griddle Baking
Creating desserts like this Blackstone Griddle Crème Brûlée is exactly why I love experimenting with my Blackstone Baking series. Taking a classic oven dessert and successfully adapting it to the griddle shows just how versatile griddle cooking can be.
If you love trying new things on your Blackstone and enjoy baking as much as I do, this is definitely a recipe worth trying. Once you hear that satisfying crack of the caramelized sugar topping, you will know it was worth it.
Griddle Creme Brulee Recipe
This Blackstone Griddle Crème Brûlée features a rich and creamy vanilla custard cooked in a hot water bath right on the griddle. This classic dessert proves you can bake elegant treats without using your oven. Perfect for entertaining or ending a griddle meal on a sweet note.
Ingredients
- Heavy Whipping Cream 12 fl. ounces
- Milk 4 fl. ounces
- Vanilla Extract 1/4 teaspoon
- Egg Yolks (5 large yolks) 3 ounces
- Sugar, Granulated 3.5 ounces
Instructions
- Preheat the Griddle: Preheat the Blackstone Griddle to medium heat or about 350°F if using an electric griddle.
- Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, and vanilla (you can also use 1/2 of a split vanilla bean). Heat over medium heat, stirring constantly, until small bubbles form around the edges. Do not boil.
- Prepare the Egg Mixture: In a mixing bowl, whip the egg yolks for about 1 minute on low to medium speed. Slowly add the sugar while mixing until combined and slightly thickened. Scrape the bowl as needed.
- Temper the Eggs: Slowly pour about ½ cup of the hot cream mixture at a time into the egg mixture while mixing continuously. Once about half is added, pour in the remaining cream and mix until smooth.
- Strain the Custard: Strain the custard through a fine mesh strainer into a pourable container to remove any cooked egg pieces. If using a vanilla bean, scrape the seeds into the mixture.
- Fill the Ramekins: Divide the custard evenly between five 4-ounce ramekins.
- Create the Water Bath: Place the filled ramekins into a high-sided metal pan. Carefully pour warm water around the ramekins until it reaches about two-thirds up the sides. Place the pan on the preheated Blackstone and cover with a dome lid.
- Griddle Bake the Custard: Cook for 40–60 minutes. Begin checking at 40 minutes. The custard should be mostly set with a slight jiggle in the center and not appear liquid. Cooking times will vary. Cook until custard is almost set in the center.
- Cool and Refrigerate: Remove the ramekins from the griddle. Once cool enough to handle, remove from the water bath, dry them, cover, and refrigerate for at least 4 hours or up to 2 days.
- Caramelize the Sugar Topping: Sprinkle a thin layer of sugar over the chilled custard. Use a crème brûlée torch to caramelize the sugar. Repeat once more for a crisp topping. If you do not have a torch, use an oven broiler.
- Garnish and Serve: Top with fresh raspberries or sliced strawberries if desired, then serve.
How to Make Blackstone Griddle Crème Brûlée
How to Cook Griddle Crème Brûlée
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Do You Want More Blackstone Dessert Recipes?
If you love griddle baking as much as I do, you’re in the right place! From cakes and cookies to sweet treats made in the Blackstone Griddle, my Blackstone dessert recipes prove you can bake just about anything on a griddle. Whether you’re craving something chocolatey, fruity, or classic and comforting, there’s a sweet recipe waiting for you.
Did you enjoy this recipe? Your comment and 5-star rating take just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram @frommichigan2019.
Join my Blackstone Griddle Facebook Pages:
Subscribe to my YouTube channel – Sherry Ronning – to get notification of my latest videos.
