Rich, creamy, custardy Creme brûlée is usually something you have to pay 10 or more dollars 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 too come by such luxuries also laced with lady Mary Jane.
This is where yummy recipes come in. With the right practice working with basic infusions, you can apply those items into many recipes. If you have concentrates like hash and wax, you can actually straight dump them into nearly anything as long as you stay below a certain temperature (usually 300 or 350 fahrenheit).
A recipe like creme brulee is not the best for an oil or butter infusion, so you’ll want to add either a decarboxylated concentrate, or glycerin tincture in addition to normal sweeteners. Creamy things are lovely with hints of pot flavors, and delicate vanilla doesn’t disappear. The two flavors dance together in perfect, thick, spoonfuls of creme, scattered with smashed sugary bits.
Creme Brulee Jars
Adapted from Alton Brown
Makes 6, 9mg THC per serving estimated
- 2 c heavy cream
- 1 vanilla pod
- ½ c sugar
- 3 egg yolks
- 2 Tbs glycerin tincture
Preheat oven to 325 degrees. Scrape the insides of the vanilla pod into a saucepan. Stuff the body of the vanilla into half of the sugar into a jar, shake, seal and put aside. Pour cream over the vanilla and bring to a light simmer. Don’t let it boil, especially don’t let it boil over. Put the cream off the heat to cool and start working on the rest.
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Now prepare the jars for baking by lining them up in a high sided oven safe casserole dish or roasting pan. Whisk together the sugar and egg yolks in a bowl. Add glycerin tincture and whip until just mixed. Slowly add the cream little by little, whisking vigorously so the egg doesn’t cook. This will take about 3 minutes, so plan on whipping and adding more cream in 30 second bursts.
Once all the cream is added, pour into containers evenly. Add boiling water ito the roasting dish halfway up the sides of the jars. Bake for 20 minutes at 325, Rotate once, and bake for another 10-15 minutes. Check on the jars at this time, you want to see a little jiggle, but they should seem to have congealed a bit. If they look too fluid, bake for another 5 minutes at a time until it’s where it should be.
Let them cool and refrigerate for at least 4 hours or overnight. The last step is to take out of the fridge, sprinkle the remaining vanilla sugar you’ve put aside, and hit with a blowtorch. The mini ones are usually on hand if you are a dabber, so this isn’t too far fetched as equipment goes. It will make a delicious crust, and you can dig right in or refrigerate them for later.
*Cannabis Infused Glycerin Tincture
In an oven safe container double sealed with foil, decarboxylate 3.5 grams finely ground cannabis at 225 degrees Fahrenheit. Put cannabis in a mason jar or vacuum sealed bag, pour over 2 oz 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 creme brulee 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.
Photos: Maria Penaloza