This isn’t just dessert—it’s the crème de la crème. Silky maple crème brûlée topped with candied bacon brings just the right amount of sweet, smoky, and downright seductive. Give the recipe a try and be sure to tag us in the final product on social!
Using a sheet tray lined with foil and topped with a metal cooling rack, lay out bacon flat on rack and top with brown sugar (pat it on pretty thick) and dust with fresh cracked Pepper.
Cook bacon for 25 minutes or so until sugars caramelize and bacon is stiff but not burnt
While bacon is cooking you can begin to prepare the Brûlée. (It will need to cool for 3-24 hours after cooking in order for the custard to set well, so plan ahead if you need to)
Heat cream and maple syrup to around 100 degrees.
In a medium bowl stir together yolks, 2 Tbsp sugar, and vanilla.
Add hot cream VERY VERY slowly to the eggs, stirring continuously. You do not want the eggs to cook… they will start to curdle if so. You can strain the custard mixture through a fine sieve to make sure the mixture is completely smooth before baking.
Using a water bath (we used a large metal hotel pan), place ramekins into water ½ way up the side. Pour Custard into 4 or 5 (depending on the size of your ramekins) heat proof ramekins. It’s best to start with hot water in the water bath so that it does not have to heat up once you place in oven and the baking process can begin immediately.
When you are close to ready to serve, coat the top of each brûlée with white sugar and using a kitchen flame torch, caramelize sugar to a uniform caramel color. Once the sugar cools it will be hard to the touch.
Garnish with candied bacon. You can cut the pieces not shapes if you wish. Like a heart… because it Valentine’s Day after all.
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