Infused Lavender Crème Brûlée

What is a crème brûlée? It’s essentially a baked pudding topped with sugar that is torched to achieve a hard shell over the creme, occasionally served with berries. This particular creme brulee is infused with lavender and cannabis and it provides a refreshingly smooth and crunchy palate experience. It's perfect for a fancy evening or meal prep.

For this recipe, I used Holoh Extracts Popscotti Live Hash Rosin. I started with decarbing the rosin first, then infused it into a cannabutter. Once the infusion is all done and off our list, then we can move onto the fun part of actually making the crème brûlée. This recipe is one that I showcased at a 100 person fine dining event in Payson in early August and got rave reviews and requests for seconds. It’s definitely a fan favorite and I plan on making it again and again. If you’ve never had a crème brûlée made with whole eggs, give it a try, it’s a winner! Now, head on over to your nearest dispensary and ask for your Holoh extracts. Yippee for crème brûlée, the time has arrived to use your torch for something other than dabs!

Yield: 8 - 4oz crème brûlée

Prep Time: 2 ½ hours

Tools needed: saucepan, spatula, measuring cup/spoons, strainer, casserole dish, ramekins, crockpot, mason jar, blender/immersion blender, torch

Ingredients

Crème brûlée

• 2 whole eggs

• 4 yolks eggs

• ½ cups sugar, granulated

• 2 ½ cups heavy cream

• ½ cup butter

• 1 g Holoh Popscotti Live Hash Rosin, 668mg/g

• 1 Tbsp lavender

• 2 tsp vanilla extract

Topping/garnish:

• 4 cups fresh strawberries

• 1 bunch mint leaves

• 4 Tbsp sugar

• Extra sugar for tops of ramekins

Instructions

The medication. This recipe makes 8 - 72mg crème brûlée. Consider if this dosage would be favorable for you and your guests; reduce or increase the amount of live rosin added to butter based on preference. Make note of your decision.

The decarb/infusion. Before you begin your infusion, you will need to decarb your Holoh hash rosin. Decarboxylation removes the A from THCA, your starting cannabinoid, thus making your edibles bioavailable when you infuse it into your butter. You can decarb in a mason jar, minus the lid, covered in foil instead. Preheat the oven to 250𝆩F, for about 30 minutes until the texture is relatively clear of bubbles. Your infusion will lose potency at about 12% through this process, leaving that gram at about 580mg/g. Next you'll infuse your decarbed Holoh live rosin into your butter. You will need a crockpot; set it on low and make a water bath. Fill the crockpot with just enough water to cover the height of the butter you are infusing. Add the butter to the mason jar, and add your decarbed gram of hash rosin to the butter. Cover the jar with foil, and place into your warm water bath. Cover the crockpot in foil to keep the heat in. Cook and mix periodically for 2 hours, so that the concentrate fully dissolves and the butter looks uniform in color. Put in heat-proof bowl, and place in fridge to solidify. Thoroughly mix your butter together. Your butter is now ready to use.

The custard. Preheat oven to 300𝆩F. Place egg, egg yolk, and sugar in a bowl and mix until smooth and combined. In a saucepot, gently scald your heavy cream along with the lavender til just barely simmering. Strain lavender off of heavy cream. Next melt the infused butter and mix together with the heavy cream, using an immersion blender. Pour the heavy cream infusion over the eggs slowly, whisking quickly, strain and fill ramekins evenly. Bake for 35 - 45 minutes, until the set.

Berry Sauce. Make this while the crème brûlée is baking. Place quartered strawberries, sugar, and sprig of rosemary into a sauce pan. Cook on medium heat for about 5-7 minutes, til the berries are slightly softened and sauce has formed. Cool til ready to build.

The Candy Shell. Cover the top of the custard with a thin layer of sugar. Torch the layer of sugar, carefully, as not to burn the sugar, yet enough to melt all the sugar. This will create a candy shell over the lavender custard that is broken upon savoring. Garnish with berry sauce and sprig of rosemary.

Notes:

Non-medicated: You may replace the infused butter with heavy cream.

Optional: Use fresh berries instead of berry sauce, for less sweetness.

This crème brûlée is best enjoyed within 8 hours of creating the candy shell top.

Did you make this crème brûlée? Post a photo with #CannabisCactusRecipes. We love to see your work!

If you have any questions, send me an email at rubyredconfections@gmail.com or Instagram or FB @RubyRedConfections.