On its own, Crème Brûlée is one of my favourite desserts. On its own, caramelized bacon is the greatest thing ever. Put them together and what do you get? A level of awesomeness of which only the moon landing is equivalent.

Just as it was with the Bacon Chocolate Cookies, the average human being thinks I’m insane for attempting this recipe, but words cannot accurately depict how extraordinary this dessert is. Now, I’m not saying you should eat this all the time. No – the bacon awesomeness mixed with chocolate is so good, your friends will become jealous. Voiding you the opportunity to participate in society.  But on those special occasions where both bacon and dessert is required, this is your go-to recipe.

Crème Brûlée is remarkably easy to prepare, although must be done so a day in advance (the custard needs to set overnight), so don’t be deterred. It’s worth it. This is another “impress your friends” type dish, with very little effort.

Ingredients:

6 strips Maple Leaf Bacon

1½ cups Brown Sugar

½ cup Real Maple Syrup

1 L Heavy Cream

8 Egg yolks

1 Vanilla Bean

Directions

1. Oven: 350°F .

2. Throw all of your cream into a sauce pot. Grab your vanilla bean and splice it down the middle. With the back of your knife, scrape out all of the little tiny seeds from the middle and throw those in with your cream. Once you’ve removed the majority of the seeds, throw the whole vanilla pod into the pot too. The vanilla pod itself has quite a bit of flavour, as well.

3. Add a half-cup of brown sugar to the cream and vanilla mix and slowly begin to heat the cream on medium heat, stirring often. We want to do this slowly so we don’t burn it, nor let it boil.

4. While your cream is on, separate eight egg yolks from their whites. We only need the creaminess from the yolks today, not the binding nature of the whites. If you wish, you can save the whites for making egg white omelettes later– a healthy meal that we will surely need after gaining a few pounds over Thanksgiving weekend. Add about a half cup of maple syrup to your egg yolks and mix them together. Please, for the love of all things that make bacon holy, use REAL maple syrup, not the fake sugary stuff.

5. Once you start seeing the signs of boiling of your cream mixture (starting to steam, a couple bubbles maybe), take it off the heat. I reiterate: we do not want to boil the cream. We just want to get it hot.

6. Now, here’s the tricky bit. With a whisk in your right hand and your pot of cream in your left (or the other way around if you’re left-handed), ever so SLOWLY add you hot cream to your eggs and maple syrup while quickly stirring the eggs. We want to temper the eggs into the cream, not make creamy scrambled eggs. If we add the cream too quickly, it will cook the eggs; not cool. Take your time with this. There is no rush.

7. Ladel your mixture into ramekins and place them into a roasting pan that you don’t care too much about. Fill the roasting pan with water such that the water level is about half way up the ramekins. We want to do this to ensure even cooking. Don’t put too much water, or else you won’t be able to carry the pan without spilling water into the crème brûlée.

8. Bake these for about 45 minutes, or until the custard has set on the edges, but is still giggly like Jello in the middle. Once set, let them cool overnight in the fridge to set.

9. So it’s the next day and you’ve been dreaming about these desserts. It’s almost time to chow down, but first the bacon. Grab five or six strips and the rest of your brown sugar and caramelize your bacon.

How to Carmalize Your Bacon

1. Preheat your oven to 400°F.

2. Grab a rimmed baking sheet and a wire rack or a broiling pan. Line the baking sheet or the bottom of the broiling pan with foil. You’re going to place the bacon on the wire rack or the top of the broiling pan so all the fat drips away.

3. Put your brown sugar onto a plate or into some kind of small container with a rim. Toss the bacon in the brown sugar so its fully coated and place it on the rack or broiling pan. You can press more brown sugar into the bacon once its on the rack if you so desire.

4. Throw the whole thing into the oven and bake it for 15-20 minutes (turning half way), or until the sugar is melted and the bacon is fairly crispy.

EXTREME WARNING: CARAMELIZED BACON IS RIDICULOUSLY DELICIOIUS. DO NOT EAT IT ALL NOW.

10. Take your bacon, and top each custard with a layer of the good stuff. Now, add a bit more brown sugar and grab your torch. It’s time to brûlée! Do this such that all of the sugar has melted. Once it has cooled back down (should only take a few moments), it will have gone crispy. If you don’t have a culinary torch, you can do this under the broiler, but I recommend investing in a torch. Why? Other than the fact that it’s faster and you have a bit more control, I love fire.

11. Grab your spoon, crack the top and dig in.

What do you think? Is this the best recipe of all time?