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Maple Crème Brulée with Candied Bacon

This smoky Maple Crème Brulée, with a flaky Maple caramelized shell and the Candied Bacon to replace the spoon, is a show-stopping dessert.

 

Maple Crème Brulée with Candied Bacon

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Servings 10

Equipment

  • 10 x 4 ounces Brulee ramekins.
  • Smoker
  • Grill racks

Ingredients
  

Candied Bacon

  • 10 slice bacon thick sliced
  • ½ cup maple syrup real
  • ⅔ cup Maple flakes real from Québec or brown sugar works too
  • 2 tbsp sriracha hot sauce

Crème Brulée

  • 4 cup heavy cream
  • 1 tbsp vanilla extract or one vanilla bean
  • 6 large egg yolks
  • 1 cup maple syrup real
  • ½ cup Maple flakes for topping

Instructions
 

  • Preheat your smoker to 350F. I am using a Pellet grill for this cook but you can use any smokers. Just make sure to set it for indirect grilling.

Candied bacon

  • Spray lightly your grill racks with nonstick cooking spray.
  • Generously brush one side with sriracha and maple syrup then flip over.
  • Brush with maple syrup then cover each slice with maple flakes
  • Place your bacon on indirect and grill until browned and very crisp. Make sure all the maple flakes are caramelized, it will take 30 minutes, depending on the thickness of the bacon.
  • Remove from your grill, and cool completely.

Crème Brulée

  • Pour the heavy cream into a saucepan and place in your smoker.
  • Cook until it starts bubbling then remove from the heat. Let the cream cool to room temperature.
  • Meanwhile, mix the egg yolks, vanilla extract and maple syrup in a large bowl and whisk.
  • Strain this mixture into the ramekins.
  • Place the ramekins in a roasting pan and add enough water to the pan to come 1/2 inch up the side of the moulds.
  • Place the pan on your smoker, add your candied bacon and grill for about 20 minutes.
  • Remove and refrigerate until thoroughly chilled.
  • Sprinkle a thin layer of maple flakes on top of each dessert and torch until the top is fully caramelized.
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