Crème Brûlée THC Pots de Crème
(20 mg THC each · 8 servings · 160 mg total batch)
Silky baked custard with a crackling burnt-sugar lid. Zero weed taste, pure French dessert perfection.
Decarboxylation
0.8 g flower @ 22–25 % THC (or 0.4 g good kief)
240 °F for 40 minutes in sealed mason jar → ~160 mg usable THC
Infusion
1 cup (240 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 160 mg THC cream (chill if needed)
Custard Ingredients
All 160 mg THC cream from above
1 cup (240 ml) whole milk
⅓ cup (65 g) granulated sugar
pinch salt
5 large egg yolks
1 tsp vanilla bean paste or extract
Topping
8 tsp granulated sugar (for torching)
Steps
1. Preheat oven to 325 °F. Place 8 small ramekins in a deep baking dish.
2. Warm THC cream + milk + half the sugar + salt to just below simmer.
3. Whisk yolks + remaining sugar until pale.
Temper hot cream into yolks, whisking constantly.
Add vanilla → strain through fine sieve.
4. Divide between ramekins.
4. Pour boiling water into baking dish halfway up ramekins.
5. Bake 30–35 minutes – centers should barely jiggle.
6. Cool → chill at least 4 hours (overnight is best).
7. Just before serving: blot any moisture, sprinkle 1 tsp sugar over each, torch until deep amber and crackling.
Storage
Fridge (un-torched) → 4 days
Torch right before eating
Dosing
160 mg ÷ 8 = 20 mg exact per pot
One pot = elegant evening buzz
Two pots = you’re speaking French to the cat
Velvety, vanilla-flecked custard with that perfect sugar glass snap.
The most sophisticated way to get absolutely wrecked.
Serve with espresso and watch your guests lose the ability to leave.