Maple and bacon creme caramel

Bacon is probably the internet’s favourite food (there’s a Bacon Wikipedia Project after all), and after making cereal infused milk for bread, bacon infused milk for dessert is obviously next on the list.  Creme caramel might not be cool anymore (apart from Giga pudding), but when it’s bacon flavoured, covered in maple syrup and topped with a crisp slice of vanilla candied bacon then it’s pretty much awesome again.

creme caramel and bacon on a plate and on a spoong

Maple and bacon creme caramel with vanilla candied bacon
Recipe type: dessert
 

Bacon infused milk adapted from Heston and creme caramel adapted from Nigel Slater. I used unsmoked bacon, but I imagine smoked would bring something extra to the party, and if you don’t have vanilla sugar, just infuse a pod and seeds into the milk when you heat it up. Makes 2 large, or 3 small creme caramels.
Ingredients
Bacon infused milk
  • 100g bacon
  • 220 ml milk
Maple creme caramel
  • 220 ml bacon infused milk
  • 2 egg yolk
  • 1 medium egg
  • 40g vanilla sugar
  • 4 tbspn maple syrup
Vanilla candied bacon
  • streaky bacon
  • vanilla sugar

Instructions
Bacon infused milk
  1. Grill the bacon under a medium heat for 5-10 minutes until crisp
  2. Drain thoroughly on kitchen paper, then slice into strips
  3. Add to the milk in a bowl and leave to infuse in the fridge overnight
  4. When infused, strain out the bacon.
Maple creme caramel
  1. Add the maple syrup to a small pan and reduce by almost half over a medium-high heat
  2. Once reduced pour into the bottom of small mould or ramekins
  3. Bring the milk to a boil and remove from the heat
  4. Whisk together eggs and sugar then pour in the hot milk while stirring
  5. Pour carefully into the moulds, and place in a deep baking tray and pour water into the tray at least two thirds of the way up the sides of the moulds. Place in a preheated 150C oven for 40-60 minutes until the custard is set.
  6. Remove and leave to cool, carefully turn out and top witch candied bacon
Vanilla candied bacon
  1. Lay out rashers of streaky bacon on top of baking parchment on a baking tray
  2. Sprinkle with vanilla sugar, place a second sheet of baking parchment on top and weigh down with a heavy, flat bottom baking dish or similar
  3. Place in a 175C oven for 15-20 minutes until crisp and golden
  4. Drain flat on kitchen paper and let cool

 

Maple and bacon creme caramel 6

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4 Responses to “Maple and bacon creme caramel”

  1. Cristina says:

    That combination of sweet custard (I’ll always like a good custard!) and the salty, tasty bacon has to be addicting. It’s a great contrast of flavors that’s so complimentary. What doesn’t go with bacon? :) Nice post!

  2. jules says:

    oh my word…this looks soooo fabulous, great photos…delicious idea

  3. [...] Maple and bacon creme caramel, I’d try it [...]

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