I absolutely love crème brûlée ’cause, you know . . . cream.
And we have a source for the richest, thickest raw cream I’ve ever seen. It makes the best ice cream, quiche, and crème brûlée.
A few months ago, I visited a friend for the weekend, and we went to a great new farm-to-table restaurant in her area. Honestly, I don’t remember what I ordered. But guys, they were serving crème brûlée with candied bacon for dessert. I didn’t wait to hear what else was on the menu.
And, of course, I set out to make it for myself when I got home, and have made it every time we’ve had company since. And then some.
Crème brûlée means ‘burnt cream’ and is a glorious custard topped with caramelized sugar. Oh gosh, there is nothing better than cracking that layer of hard sugar and digging into the creamy layer below.
Top it with a crisp piece of bacon that has been candied with maple or hickory bark syrup and you’ll think you died and went to heaven. For real.
If you are looking for a similar dessert but without the dairy, try this dairy free Crema Catalana. It’s just as delicious as the traditional version!
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Crème Brûlée with Candied Bacon
Ingredients
- 2 pieces bacon
- 1 tablespoon maple syrup or hickory bark syrup
- 2 cups heavy cream
- 2 egg yokes
- 2 eggs
- 1/4 cup organic cane sugar
- 1/8 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- 4 teaspoons organic cane sugar
Instructions
- Preheat oven to 300° F. Heat the cream over medium-low heat until steaming, but not boiling, stirring frequently.
- Mix the egg yolks, eggs, 1/4 cup sugar, sea salt and vanilla extract with a beater or immersion blender.
- Very slowly add the hot cream, beating constantly.
- Pour the mixture into 4 - 8 oz. ramekins.
- Place the ramekins into a baking dish which contains an inch or so of water. Place in preheated oven and bake for 25 - 30 minutes until set.
- Allow to cool, and then refrigerate.
- In the meantime, turn your oven up to 350°.
- Cut 2 strips of bacon in half and place on a small baking dish.
- Cover the bacon with 1 Tablespoon of maple or hickory bark syrup.
- Bake until crisp, 15 - 20 minutes.
- Just before serving, preheat your broiler.
- Sprinkle each ramekin with 1 teaspoon of sugar, shaking to evenly distribute.
- Place under the broiler until the sugar melts and turns golden brown. Watch carefully; each ramekin will brown at different times. You will need to move your broiler pan around and remove ramekins as they brown.
- Garnish each ramekin with a piece of candied bacon and serve.
