Coffee, Caramel and Cannabis Creme Brulee
Perhaps you like to cap your meals with dessert, perhaps coffee, perhaps cannabis.
If all three sound good, consider this treat, which offers the flavour profile of a rich caramel cappuccino, the texture of a creamy custard and the effects of a cannabis-infused edible. It’s a celebratory way to finish any dinner.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 cups heavy whipping cream, divided
1/4 cup dark roast coffee beans, crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half cream
8 large egg yolks
1/4 tsp salt
8 tsp raw sugar (turbinado sugar)
Preheat oven to 325° F.
Bring 1 cup whipping cream and crushed coffee beans to simmer in a small, heavy-bottomed saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 45 minutes.
Stir 2/3 cups sugar and 1/2 cup water in a medium, heavy-bottomed saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling the pan occasionally, about 11 minutes. Remove pan from heat.
Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in a large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight 2/3- to 3/4-cup ramekins or custard cups in a roasting pan. Divide custard among ramekins. Add enough warm water to the roasting pan to come halfway up sides of ramekins or custard cups.
Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
Sprinkle the top of each custard with 1 teaspoon raw sugar. Using a kitchen torch, melt sugar on each custard until it turns a deep amber colour. (Alternatively, preheat a broiler and arrange custards on a small rimmed baking sheet; broil until their sugar toppings melt and brown, about 2 minutes.)
Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.