There is nothing more impressive than serving a Cannabis Infused Creme Brulee to your special someone that you made personally. With this simple, 4 ingredient recipe, you will be getting praises for weeks to come. Crème Brulee has been touted as a dessert for the elite and now is your time to be elite in the kitchen. Rich, creamy, custardy crème brûlée is usually something you have to pay $10 or more for, and it’s gone in a flash. Since most of the cannabis foods we buy are shelf-stable and not prepared, like in restaurants, it’s hard to come by such luxuries laced with lady Mary Jane.
The crisp caramelized topping brings a beautiful crunch to this luscious and creamy dessert. You will attract amazed onlookers as you torch the sugar and watch it caramelize into the beautiful topping. As your spoon crunches through the sugar and down through the velvety custard, your taste buds will be dying in anticipation.
The fun with Crème Brulee is that you can keep it plain old vanilla bean or you can infuse it with multiple flavors, such as; White Chocolate & Raspberries, Coffee, Salted Caramel, Key Lime, Lemon, or throw some Cacao Powder in the mixture and make a delicious Chocolate Crème Brulee.
What Is Creme Brulee?
At its most basic, creme brulee is a creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla. The melted sugar crust will be slightly warm or room temperature when served, but the custard below should be cold.
You can dress up a batch of creme brulee by adding caramel or fruit on the bottom, but the classic version is plain vanilla.
Part of the joy of eating creme brulee is a study in contrast: You use the edge of your spoon to gently crack the hard sugar surface, in order to expose the creamy custard beneath. You’ll get a little crunchy topping and custard in each bite.
If you’re ready to start creating your weed treat, follow the recipe below!
- 2 Tablespoons Cannabis Coconut Oil
- 1 cup unsweetened coconut milk
- 1 cup heavy cream
- Also 1 teaspoon imitation coconut extract
- 4 large eggs
- 8 to 9 tablespoons sugar
- Preheat the oven to 325 degrees F.
- Combine the coconut milk, cream, and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
- Add Coconut oil
- Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
- Slowly whisk the heated cream mixture into the eggs, stirring constantly.
- Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
- Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
- Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.
- Serve the Cannabis Coconut Creme Brûlée
*Cannabis-infused glycerin tincture
In an oven-safe container double sealed with foil, decarboxylate 3.5 grams of finely ground cannabis at 225 degrees Fahrenheit. Put cannabis in a mason jar or vacuum-sealed bag, pour over 2 ounces of vegetable glycerin and seal tightly. Place in a water bath at just under boiling for 1 hour. Strain and keep contents in a sterilized container. Stores indefinitely in freezer.
The best part about making your own crème brûlée other than having ganja in it is that you now have more than one. I hope you have self control, because I don’t. They’re like baked ice cream and the thick, luscious structure you get from this recipe is hard to resist.
What better way to dose your Cannabis Coconut Creme Brûlée than with cannabis coconut oil?
We are medicating this dish with cannabis coconut oil. This light, almost untraceable cannabis infusion actually complements the flavor its custard. Whipping this weed infusion up with coconut milk, heavy cream, sugar, and coconut extract certainly seems like the key to masking the taste of cannabis.
Is creme brulee the same as custard?The dessert is chilled, then the custard cup is inverted and the custard is released onto a dessert plate. Creme brulee, on the other hand, features the “burnt cream” (or caramel) on the surface of the custard. Rather than baking the custard in ramekins or cups, she made hers in a shallow baking dish.
Here is a little fun fact about this incredible dessert
Did you know that the origin of Creme Brûlée is actually unknown? In fact, England, France, and Spain claim this delectable dish as their own. Good thing this is nothing to go to war over, though some may disagree.
The earliest known recipe for crème brûlée appears in François Massialot’s 1691 cookbook Cuisinier royal et bourgeois. The name “burnt cream” was used in the 1702 English translation. In 1740, Massialot referred to a similar recipe as crême à l’Angloise; ‘English cream’.
The dish then vanished from French cookbooks until the 1980s. A version of crème brûlée (known locally as “Trinity Cream” or “Cambridge burnt cream”) was introduced at Trinity College, Cambridge, in 1879 with the college arms “impressed on top of the cream with a branding iron”.
Crème brûlée was uncommon in French and English cookbooks of the nineteenth and twentieth centuries. It became extremely popular in the 1980s, “a symbol of that decade’s self-indulgence and the darling of the restaurant boom”, probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it “the most famous and by far the most popular dessert in restaurants from Paris to Peoria”
Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a red-hot salamander (a cast iron disk with a long wooden handle) or with a butane torch.