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Edibles Recipe: BHO-Infused Creme Brulee

Edibles

Edibles Recipe: BHO-Infused Creme Brulee

PHOTO Johnn/Flickr

Edibles Recipe: BHO-Infused Creme Brulee

Raise the PPM level with this delicious BHO-infused treat.

It’s common knowledge to dabbers that a kitchen torch works wonderfully to heat up dab nails, but it’s easy to forget it can also be used to actually make things in the kitchen, most notably crème brûlée. This recipe explains another way to get stoned with a torch and dabs — no rig required!

Canna-Brûlée

1 cup hash-infused heavy cream (see recipe below)
¼ cup brown sugar
3 egg yolks
½ tbsp. vanilla extract
2 tbsp. granulated white sugar, divided in 4
1 kettle of boiling water
Whisk
4 crème brûlée dishes
Roasting pan or baking pan
Blowtorch

Instructions

Preheat the oven to 350 F° and set a kettle or pot of water on the stovetop to boil. Separate the yolks of three eggs, this can be done by cracking the shell in half and passing the yolk between the halves until all the whites have dripped out leaving only the yolk. Whisk the yolks together until they are a smooth liquid. Add to the infused cream, vanilla and sugar, and whisk all ingredients until smooth and fully combined. The mixture will be liquid.

Place the crème brûlée dishes (small, with low sides and oven safe) into a larger dish that is also oven safe, like a roasting pan or baking pan. Make sure they all sit flat and there is still some space around them. Ladle or pour the cream mixture into the smaller dishes, distributing it evenly among them. Place the pan in the oven on the middle rack, and carefully pour the boiling water into the pan until it is about hallway up the sides of the smaller dishes.  Bake for 20-30 minutes, or until the tops of the desserts are a slight golden brown color, clearly not liquid and very jiggly. The baking time might vary depending on the size of the dishes, so definitely keep an eye on things after 20 minutes or so.

Remove from the oven and the water, and let cool until they reach room temperature. Then cover and refrigerate for at least one hour.

When you’re ready to serve the dessert, remove from the refrigerator and uncover. Sprinkle ½ tbsp. of granulated sugar on each dish as evenly as possible, making sure the whole top of the cream is covered with at least a little. Don’t make it too thick either, lumps of sugar will pool up and can potentially burn or create difficult texture. Use a blowtorch to melt the sugar by holding it a few inches away so the flame is melting but not singeing the sugar. It’s a treat, not a dab nail so it needs a more delicate touch than quartz or titanium. The sugar will bead up, and then melt together. It will cool quickly and form the classic hard surface of crème brûlée. Serve immediately.

PHOTO Jules/Flickr

BHO-Infused Heavy Cream

BHO (amount may vary) in paper baking cup
1 cup heavy cream
Double boiler or 2 pots of varied size

The first thing to consider when infusing hash into anything is how strong is the desired effect? One gram of anything has 1,000 milligrams in it, so a gram of BHO that is 70% THC would have a total of 700 mg of THC. If that seems like too much for the batch, use less hash. If it seems like too little, add more! One of the benefits of home cooking is being able to control the result.

Instructions

Preheat the oven to 200 F° and, after the calculations are complete, weigh out the desired amount of BHO into a parchment-paper baking cup. Place the hash in the oven and heat for 20 minutes. This will decarboxylate and activate the THC for more potent treats and will change the consistency of the hash, making it more sappy and easier to combine with the cream.

While the hash is cooking, set up a double boiler with the heavy cream in the top. If that tool isn’t available, two pots can be used- fill the larger one with water and heat it, floating the smaller pot of cream in the water of the first to avoid overheating. When the hash is decarbed, put it in the freezer until it is solid and will lift right up off the paper.

Add the hash to the cream, and begin to heat the pot. Stirring consistently should keep any odd textures at bay. Eventually, and at a temperature well below boiling, the hash will melt and bind to the cream. As soon as this happens, turn the heat off and continue stirring until the hash is no longer visible.  Transfer to a cool container for storage and use as desired.

TELL US, do you own a kitchen torch?

Originally published in Issue 23 of Cannabis Now. LEARN MORE

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