Cooking With Cannabis

Tag: cannabis milk

  • Crème caramel

    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.

  • Brownies and Ice Cream

    Brownies and Ice Cream

    Chocolate brownies and vanilla ice cream. Is there anything better? Not really.

    As with all edibles, dosing is approximate and not guaranteed. Know your own tolerance. Start low and go slow. Respect the laws of your jurisdiction and consume at your own risk.

    Ice cream

    This is a basic recipe for vanilla French custard-style ice cream. Feel free to experiment with adding different flavours.

    Makes approximately 3 1/2 cups (850 ml) of ice cream.

    Ingredients

    • ½ oz (15 g) decarboxylated cannabis
    • 1 ½  cups (360 ml) whole milk
    • 1 ½  cups (360 ml) heavy cream
    • 1 tsp (5 ml) Vanilla
    • ¾ cups (95 g) sugar
    • 6 oz egg yolk (about 9 large eggs)
    • Salt (pinch)
    • Heavy bottomed pot
    • Whisk
    • Spatula
    • Two mixing bowls, one for the infused milk and the other for ice water
    • Strainer
    • Cheesecloth

    Directions

    Step 1 – Decarboxylate your cannabis

    1. Pre-heat your oven to 240°F (115°C). 
    2. Grind your herb to desired consistency and spread on the parchment paper covering the cookie sheet. 
    3. Cover with Tinfoil and crimp around edges. Bake for 30-40 minutes. This changes THCA into THC, which makes the raw flower psychoactive. Store in an airtight container in a cool, dark place until ready to use.

    Step 2 – Infuse the milk and cream

    1. Steep the decarboxylated  cannabis in the milk and cream over a medium heat for about an hour in a double boiler, refilling the water in the lower pot as necessary. 
    2. Pour milk through the strainer and cheesecloth when done. Set aside to cool. Label and store in the fridge in a sealed container. Milk should remain fresh for 3-5 days.
    3. Dosage – when using 15% cannabis flower, total recipe has about 1,582 mg THC

    Step 3 – Ice cream

    1. Combine 3-4 tablespoons of infused milk to the milk and cream and simmer gently in a heavy bottomed pot.
    2. Whisk egg yolks and sugar together in one of the mixing bowls until sugar dissolves and mixture is creamy.
    3. Start tempering the two by slowly pouring milk into yolks, then the yolk-milk mixture back into the milk. Repeat this, mixing small amounts at a time,, until all the milk and all the yolks are combined.
    4. Reheat mixture and stir until thick enough to coat a spoon, but remains pourable (you can drag a spoon through it and leave a line). Remove from heat. 
    5. Fill one of the other two bowls part way with ice and water. Place the pot into the bowl of ice water and stir. Use the spatula to scrape down the dies.
    6. Once thickened, chill mixture in the fridge for 2-4 hours.
    7. Churn the ice cream. BY MACHINE – If you have an ice cream maker, follow the manufacturer’s direction. BY HAND – Scoop the frozen ice cream base into a blender or food processor. Mix thoroughly and put back into the freezer. 

    Brownies

    Ingredients

    1. 1 cup (125 g) flour
    2. 1/2 cup (60 g) cocoa powder
    3. 1 cup (125 g) sugar
    4. Pinch of salt 
    5. 2 tsp (10 g) baking powder
    6. 1 cup (125 ml) milk
    7. ½ cup (60 ml) cannabis infused milk
    8. 2 large eggs
    9. ¾ ups (180 ml) of butter, shortening, or vegetable oil
    10. 2 mixing bowls
    11. Spatula
    12. Cooking spray, butter, or oil (to grease the pan) OR parchment paper
    13. 9- inch (23-cm) pan

    Directions

    1. Preheat the oven to 350 F (175 C). 
    2. Grease a 9-inch (23 cm) baking pan and dust with flour, or line it with parchment paper. 
    3. Mix all the dry ingredients in one bowl and all the wet ingredients in the other. 
    4. Fold the dry ingredients into the wet. Mix until the two combine. Do not overmix.
    5. Bake 25-30 minutes until a knife inserted in the centre comes out clean.
    6. Let cool and serve. Dosage when made with the cannabis milk, about 49.2 mg THC per oz.

    Tags: Brownies, Ice cream, cannabis milk, staples, dessert