Vanilla Bean Crème Brûlée THC Bites
(15 mg THC each · 24 bites · 360 mg total batch)
Silky vanilla custard with caramelized sugar crackle top – rich, creamy, elegant. Tastes like the finest dessert restaurant, zero weed flavor.
Decarboxylation
1.8 g flower @ 22–25 % THC (or 0.9 g good kief)
240 °F for 40 minutes in sealed mason jar → ~360 mg usable THC
Infusion
1½ cups (360 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 360 mg THC cream
Custard Base
All 360 mg THC cream
4 large egg yolks
⅓ cup (65 g) granulated sugar
1 vanilla bean (split and scraped) or 2 tsp vanilla bean paste
Pinch fine salt
Caramel Top
Extra granulated sugar for brûlée torching
Steps
1. Whisk yolks + sugar + vanilla seeds + salt until pale.
2. Warm THC cream to just below simmer → temper into yolk mixture while whisking.
3. Strain custard → pour into 2-oz silicone molds or ramekins (24 portions).
4. Bake in water bath at 300 °F for 25–35 minutes until just set (gentle jiggle in center).
5. Cool → chill overnight (custard firms and flavors meld).
6. Unmold (or serve in ramekins) → sprinkle thin even layer of sugar → torch until deep amber and crackly.
Storage
Airtight container (with parchment between layers to protect tops) → fridge 5 days
Dosing
360 mg ÷ 24 = 15 mg exact per bite
One bite = sophisticated dessert high
Two bites = floating in vanilla heaven
Golden caramel crackle shattering into creamy vanilla custard, rich mouthfeel with real bean specks.
These are the bites that make people whisper “how is this infused?”
Make double.
Torch carefully – perfection is worth it.
Crème brûlée, miniaturized and elevated.