Wayne’s Dutch Oven Delights – Creme Brulee

One of THE best presents Mr. Hawkins and I received when we got married was a Dutch Oven from our friend and founder of Gregory packs, Wayne Gregory. According to Wayne, the more you use your Dutch Oven and season it over the years, the better it gets – just like marriage.
While I worked at Gregory, Wayne and I traveled all of the world together and were able to share some incredible memories on the trail. One of which is Wayne’s precision with Dutch Oven cooking! In Papa Wayne’s eyes – there is no better way to cook while camping.
I wanted to share one of his recipes that for sure will be a hit on your next time you do some campfire cooking!
Dutch Delights –  Creme Brulee
Recipe courtesy of Wayne Gregory
Supplies Needed:
– 12” Dutch Oven
– 20 + coals below
– 13-14 coals below, 12 – 14 coals above
– 4-5 oz ceramic ramekins
– 6 large egg yolks
– 2 Cups Heavy cream
– ⅓ Cup sugar
– A pinch of salt
– 1 teaspoon vanilla extract
– A shake of cinnamon
– A shake of nutmeg
– Brown sugar to sprinkle and melt on top
The first step is to get the coals lit!
While the coals are catching on, put the ramekins in the Dutch oven and poured water in to about ¾ of the way up the sides of the ramekins.  Then remove them and set them aside.
When the coals are ready, spread them around and set the Dutch oven on top, with the lid on, to let the water boil.
Separate the egg yolks from the whites. Once this is completed, then whisk the yolks.
Mix the other ingredients in a bowl.
While whisking,  slowly combined the yolks and the cream mix. Pour the mix into the ramekins and even each out.
Once the water is at an even boil, gently set the ramekins into the water. Put the Dutch Oven lid back on and adjusted the coals to be on the bottom and the top, as above.
Cook for 35 to 40 minutes and Occasionally check to see if the custard had set at the current temperature. You want to cook it to 350 degrees F and want to make sure the the inside is a little like jello  (not set).
Sprinkle a little brown sugar on top of the custard and let cool for about two hours or more.
Guaranteed to make your next campfire cuisine A-M-A-Z-I-N-G!

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