Cannabis-Infused “Pot of Gold Crème Brûlée”

St. Patrick’s Day Vanilla Custard with Emerald Sugar Glass & Gold Flake

A Note on Dosing:

This recipe makes 6 individual crème brûlées.

We calculate dosing using 1.5g of 15% THC flower. Always calculate based on your cannabis potency.

Approximate Dose (using 1.5g of 15% THC flower):
~55mg THC total (infused into the custard base).
~8–9mg per ramekin.

For lighter portions, divide into 8 smaller ramekins (~6–7mg each).

Alternative Dosing:
• Use 1g flower for ~5–6mg per ramekin
• Use 2g flower for ~12–14mg per ramekin

Terpene Pairing Suggestion:

Choose a Linalool and Caryophyllene-dominant strain.

Linalool enhances the creamy vanilla base. Caryophyllene deepens caramelized sugar notes for a warm, luxurious edible experience.

The Irish Dessert Inspiration

Crème brûlée isn’t traditionally Irish — but its rich custard base pairs beautifully with Irish cream flavors.

For this St. Patrick’s twist, we add subtle Irish cream warmth inspired by and top with:

• Emerald-tinted caramelized sugar
• Edible gold leaf flakes
• Dramatic glass crack finish

Crack the top → reveal silky infused custard underneath.

High drama. High elegance.

Step 1: Cannabis-Infused Cream

Ingredients:

• 1.5 grams cannabis flower (Linalool/Caryophyllene dominant)
• 2 cups heavy cream

Decarboxylation:

1. Preheat oven to 225°F (107°C).
2. Finely grind cannabis and spread on parchment-lined sheet.
3. Bake 35–40 minutes.
4. Cool completely.

Infusion:

1. Warm heavy cream gently (do not boil).
2. Add decarbed cannabis.
3. Maintain 160–170°F for 1.5 hours.
4. Strain thoroughly.
5. Cool slightly before using.

All THC is in this cream.

Step 2: Custard Base

Ingredients:

• 2 cups cannabis-infused cream
• 5 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon Irish cream liqueur

Method:

1. Preheat oven to 325°F (163°C).
2. Whisk egg yolks and sugar until pale.
3. Slowly temper in warm infused cream.
4. Stir in vanilla and Irish cream.
5. Strain mixture.
6. Pour into 6 ramekins.
7. Bake in water bath 30–35 minutes until set but slightly jiggly.
8. Chill at least 4 hours.

Step 3: Emerald Brûlée Top

Ingredients:

• 1/4 cup sugar
• 1–2 drops green food coloring (optional)

Method:

1. Sprinkle thin layer sugar over custard.
2. Torch until caramelized.
3. Add edible gold flakes while warm.

Let harden fully before serving.

Flavor Profile

• Silky vanilla custard
• Subtle Irish cream warmth
• Crisp caramel crack
• Balanced sweetness
• Gentle herbal undertone

Refined and indulgent.

Variations

Espresso Irish Cream

Add espresso powder to custard.

Chocolate Base

Add melted dark chocolate.

Coconut Version

Substitute half cream with coconut milk.

Pistachio Garnish

Top with crushed pistachios.

Pro Tips

Use Water Bath:
Prevents curdling.

Do Not Overbake:
Center should jiggle slightly.

Measure Cream Evenly:
Consistent dosing depends on even pour.

Torch Just Before Serving:
Keeps crack crisp.

Packaging for Perfect Dosing

Each ramekin contains approximately 8–9mg THC.

Suggested Portions:

• 1 Ramekin: ~8–9mg THC
• 1/2 Ramekin: ~4–5mg THC

Label clearly:

• “CANNABIS-INFUSED POT OF GOLD CRÈME BRÛLÉE”
• THC per serving
• Date made
• “Start with half and wait 90 minutes.”

Safety & Storage

⚠️ ~55mg THC total infused into custard.
⚠️ Stir thoroughly before pouring.
⚠️ Store labeled and out of reach of children.
⚠️ Do not drive after consuming.

Storage:

• Refrigerate up to 3 days
• Torch sugar just before serving
• Keep covered