Maple and Bacon Creme Caramel



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.
  • 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
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

Courtesy of  http://www.cutsquash.com/2012/05/maple-and-bacon-creme-caramel/

Dori Ross