Crème Brûlée when Backpacking!
4,385 views · Published 29 September 2017 · 8:44 · Indexed 20 September 2026
Channel: KennethKramm · 2017 · Entertainment
Crème brûlée is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The custard base is usually flavored with vanilla, but can have a variety of other flavorings. I have simplifed the traditional recipe, so that it can easily be made on the trail when camping or backpacking.
This video demonstrates my recipe using a cardboard oven while camping at Pace Bend Park, Spicewood, Texas, USA. This light-weight oven can be easly rolled-up and carried in a backpack.
CARDBOARD OVEN:
- 12.5 x 28 in and 9.25 in diameter circle corrugated
cardboard covered with heavy duty aluminum foil
(glue foil to cardboard with white glue or rubber
cement)
- 8 x 1 inch disposable aluminum cake pan
- 3 stainless steel skewers
- 1 can Sterno (or charcoal)
- Oven thermometer (optional, after gaining experience
with this oven)
CAUTION: to prevent the oven from catching on fire, the glue
must thoroughly dry before using it. Never heat the oven above
425 F / 218 C.
EQUIPMENT:
- 1 double boiler (stainless steel bowl with pebbles and water)
- 1 ramekin (8 ounce stainless steel bowl)
- 1 pot for mixing matierals
- 1 whisk
- 1 lighter torch
INGREDIENTS;
- 1/4 cup sweetened vanilla almond milk
(substitute milk or cream)
- 2 large eggs
- 1/3 cup sugar (or substitute sweetener)
* Use packaged ingredients that not require refrigeration
DIRECTIONS:
1. Setup oven and double boiler pan
2. Whisk 2 eggs and gradually add milk (or subsitute)
so the combined mixture is 8 liquid ounces (1 cup)
3. Wisk in sugar to taste (3 - 6 tablespoons) and
vanilla extract or optional flavoring
4. Continue whisking until all ingrediates are thorougly mixed
5. Pour mixture into ramekin and place in double boiler.
6. Light Sterno (If using charcoal, light in step one, but do not
place charcoal in oven until step six).
7. Put ramekin and double boiler in cold cardboard oven.
8. Heat oven to 300 F(150C). Maintain temperature by adjusting
oven ventialation and heat source as necessary.
9. Bake just until the custard is set, but still trembling in
the center, approximately 35 to 50 minutes)
10. Remove from heat and allow to cool at least one hour.
11. Sprinkle sugar on surface of custard and melt with lighter torch
12: Enjoy.
SPECIAL PRIZE:
The first person to correctly identify when a mosquito bites me will receive a special prize. Watch closely and identify when you see a mosquito on me. Good Luck.
Videography by Ken Kramm, 28 September, 2017; Canon Vixia HF G30; IPhone 7+, Final Cut Pro X.
