Best Bacon Creme Brulee Recipes

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BACON BREAKFAST CREME BRULEE



Bacon Breakfast Creme Brulee image

Is it breakfast or is it dessert? Does it matter? This creamy custard is both smoky and sweet. Think of all the best parts of French toast, plus bacon.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Nonstick cooking spray, for the foil
12 slices thick-cut bacon
1/2 cup packed light brown sugar
Six 1/2-inch-thick slices brioche
4 cups heavy cream
1 vanilla bean, split and seeds scraped
1/4 cup maple syrup
6 large egg yolks
6 tablespoons granulated sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil shiny-side up and spray with cooking spray.
  • Put the bacon on the baking sheet. Bake for 10 minutes, then remove from the oven. Pour off the fat and reserve; you should have about 1/4 cup. Sprinkle the bacon with the brown sugar and toss to coat with tongs. Continue to bake, flipping the slices every 5 minutes, until the bacon is very dark brown, about 25 minutes more. Let cool for 5 minutes, then transfer to a cooling rack. If the bacon sticks to the foil, put back in the oven for 3 minutes to warm and melt the sugar slightly (this will release it from the foil). Leave the oven on.
  • Meanwhile, using the top of a 1 1/2-cup ramekin, cut out 6 brioche rounds, one from each slice. Press a piece of bread into the bottom of each of six 1 1/2-cup ramekins, making sure the bread fits in snugly and will not float to the top when the custard is poured over. Put the ramekins in a roasting pan and set aside.
  • Combine the heavy cream, vanilla pod and seeds and reserved bacon fat in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
  • Whisk the maple syrup and yolks in a large bowl. Add the cream mixture a little at a time, stirring constantly. Pour the liquid over the brioche pieces in the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
  • Bake the creme brulees until set but still trembling a little bit in the center, 45 to 50 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for 2 hours and up to 3 days.
  • To serve: sprinkle the top of each creme brulee with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure it's evenly browned. Let stand for 5 minutes. Serve each ramekin with 2 slices of bacon.

BACON CREME BRULEE



Bacon Creme Brulee image

Created by "Top Chef" winner Stephanie Izard one night when she had some friends over for an all pork tasting menu. Anything bacon is divine in my book! I think I might try an all bacon menu one night :) Prep time includes minimum cooling time of 2 hours.

Provided by Raquel Grinnell

Categories     Dessert

Time 3h

Yield 8 creme brulees, 8 serving(s)

Number Of Ingredients 5

1 1/2 cups heavy cream
1 1/2 cups milk
1/2 lb bacon, cut into 1/4-inch pieces
9 egg yolks, beaten
1/2 cup turbinado sugar (sugar in the raw )

Steps:

  • Preheat the oven to 300°F.
  • Add bacon to a large, hot sauté pan over medium heat. Render the fat from the bacon until crispy, about 10 minutes. Transfer crispy bacon pieces with a slotted spoon to a plate covered with paper towel to drain off fat.
  • Transfer the bacon pieces to a clean medium saucepot with the cream and milk. Over medium heat, simmer the liquid for about 15 minutes to infuse it with bacon flavor. Strain the bacon from the liquid, and return the liquid to the saucepot. (Discard bacon or reserve for later use.).
  • Whisk 1/3 of the hot liquid into the egg yolks 1/4 cup at a time to slowly heat the yolks (adding all of the hot liquid at once will cook and curdle the yolks). Then slowly whisk the warmed yolks into the remaining hot liquid in the saucepan. Return the liquid to a simmer over medium heat and continue stirring until the liquid thickens. (Run your finger down the back of the spoon. If the liquid holds the line you make with your finger, the custard is ready). =.
  • Divide the custard evenly amongst 2 1/2- or 3-ounce ramekins (fill 3/4 of the way) and put them in a baking dish or roasting pan. Make a water bath by pouring water into the pan so it comes halfway up the side of the ramekins. Cover the entire baking dish and transfer to the oven. Bake until the custard is set around the sides and still a little jiggly in the middle, about 30 minutes.
  • Remove the baked custards from the oven and let them cool completely. Then cover them and refrigerate to chill for at least a few hours or overnight.
  • To serve, sprinkle the tops to cover with turbinado sugar and melt the sugar with a brulee torch until it is brown and crunchy. If you don't have a brulee torch, broil under high heat with the oven door open, watching VERY carefully not to burn.

Nutrition Facts : Calories 368.6, Fat 35.5, SaturatedFat 17.2, Cholesterol 299.2, Sodium 284, Carbohydrate 4.2, Sugar 0.1, Protein 8.4

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