Crème Brulee, bereid door de Happy Chief Cook.


This Cream Brulee is a simple dish to prepare.
The structure of this Crème Brulee is very soft.


To know how strong it has to be, roll first a joint of the weed.

In that way you have an indication how much marihuana to use.

Don't use to much of it because it takes effect after 45 minutes to 90 minutes.


Preparationtime: ± 4 hour.
Serves: 2.
Technics: cooking, au bain marie, torch.




1 minneola (crossing between a orange and a mandarin),
5 cardamomseeds,
1 vanilla stick,
4 lemon leaves,
0,3 liters cream,
50 grams sugar,
1 gram of weed,
3 egg yolks.




Grated a quarter of the minneola-skin. Be sure there's no white in it.


Cut the vanilla stick in half lenghtwise and scrape with the tip of a knive the seeds out.

Don't throw the pod away because you need it also.




Pour de cream into a pan with all the ingredients except for the egg yolks.


Bring the cream slowly to the boil and let it 20 minutes brew under constant stirring.


Put the fire out and let the cream cool with everything in it.

When it is cold, place it in the refrigerator to let it become complete cold.




Now you have a lot of time to spare, so you can smoke in the meanwhile a joint.




Preheat the oven at 130 degrees Celsius (262.5 F).


Strain the cream then.


Then whisk the egg yolks very thoroughly with the cream so that it is full of airbubbels.


Fill the bowls with the Cream Brulee and place them in a container with boiling water.


Place the container in the middle of the oven and let it cook for 20 minutes.


The dish is ready when you shake a little with the bowls and the cream brulee vibrate like a jelly.


Remove the bowls with cream brulee from the boiling water and cool it in the refrigerator until it is completely cold.


Sprinkle some sugar over the Creme Brulee and distributes it well over the surface.

Remove the excess sugar.


Caramelize the sugar with a torch, but be careful not to burn the sugar.