Crème caramel

Crème caramel is a classic custard dessert featuring a silky texture and a rich caramel topping. It should also be one of the first grown-up desserts you learn to make. Following the culinary ratios presented in Michael Ruhlman’s Ratio*, the key to a perfect crème caramel is the custard ratio: 2 parts liquid to 1 part egg. Infusing cannabis into this recipe requires incorporating a fat-based infusion, such as cannabis-infused cream or milk. So, sugar and THC. Hold on to your spoons…

Ingredients

Caramel
1 cup (200 g) granulated sugar
1/4 cup (60 mL) water

Custard
2 cups (480 mL) cannabis-infused heavy cream or whole milk
4 large eggs
1/2 cup (100 g) granulated sugar
1 tsp (5 mL) vanilla extract
Pinch of salt

Instructions
1. Prepare the caramel. In a saucepan over medium heat, combine sugar and water. Cook without stirring until the mixture turns a deep amber colour, about 10 minutes. Quickly pour into ramekins, swirling to coat the bottom.
2. Prepare the custard. In a saucepan, heat cannabis-infused cream until steaming but not boiling. Remember to match your heat to your terpenes. In a separate bowl, whisk eggs, sugar, vanilla, and salt until smooth. Gradually whisk in the warm cream, tempering the eggs to avoid curdling.
3. Bake. Strain the custard through a sieve into the caramel-lined ramekins. Place ramekins in a baking dish and pour in hot water to reach halfway up the sides. Bake at 325°F (160°C) for 35 to 40 minutes, until the custard is set but still slightly jiggly in the centre.
4. Chill and serve. Cool to room temperature, then refrigerate for at least four hours. To serve, run a knife around the edges and invert onto plates, letting the caramel flow over the custard.

Dosing Considerations
Adjust the potency of your infusion based on personal tolerance. Always label cannabis-infused desserts clearly and keep them away from unintended consumers.


How to Infuse Milk with Cannabis
Cannabis-infused milk is a versatile ingredient for cooking, baking or enjoying on its own. The key to a successful infusion is gentle heat and time, allowing the cannabinoids to bind to the fat in the milk.

Ingredients:

2 cups (475 mL) whole milk (3.25% M.F.) or cream for a richer infusion
1 gram decarboxylated cannabis, finely ground

Instructions

1. Decarboxylate the cannabis. Preheat the oven to 240°F (115°C). Spread the finely ground cannabis on a parchment-lined baking sheet and bake for 30 to 40 minutes, stirring occasionally. This activates the THC and CBD. Let cool.

2. Heat the milk. In a saucepan over low heat, warm the milk until it reaches a gentle simmer (about 180°F or 82°C). Do not let it boil, as high heat can degrade cannabinoids.

3. Infuse the cannabis. Stir the decarboxylated cannabis into the milk. Maintain a low simmer for 45 minutes, stirring occasionally to prevent scorching.

4. Strain. Remove from heat and let cool slightly. Strain through a fine-mesh sieve or cheesecloth into a clean container, discarding the plant material.

5. Store. Refrigerate in an airtight container for up to a week. Shake before use.

Use infused milk in coffee, tea, smoothies, or recipes calling for milk. Dosage varies based on potency—start with a small amount and adjust accordingly.

Notes
*Ratio is perhaps the most important cookbook in my collection. I’d go so far to say it’s more an anti-cookbook, a Master Class in kitchen fundamentals most if not all of which lend themselves to a lifted menu.