DUE TO COVID-19 TONEWOOD IS TEMPORARILY CLOSED
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
- Grill the bacon under a medium heat for 5-10 minutes until crisp
- Drain thoroughly on kitchen paper, then slice into strips
- Add to the milk in a bowl and leave to infuse in the fridge overnight
- When infused, strain out the bacon.
Maple creme caramel
- Add the maple syrup to a small pan and reduce by almost half over a medium-high heat
- Once reduced pour into the bottom of small mould or ramekins
- Bring the milk to a boil and remove from the heat
- Whisk together eggs and sugar then pour in the hot milk while stirring
- 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.
- Remove and leave to cool, carefully turn out and top witch candied bacon
Vanilla candied bacon
- Lay out rashers of streaky bacon on top of baking parchment on a baking tray
- 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
- Place in a 175C oven for 15-20 minutes until crisp and golden
- Drain flat on kitchen paper and let cool
Courtesy of http://www.cutsquash.com/2012/05/maple-and-bacon-creme-caramel/
Dori Ross
Author