Bacon Creme Brulee

"Created by "Top Chef" winner Stephanie Izard one night when she had some friends over for an all pork tasting menu. Anything bacon is divine in my book! I think I might try an all bacon menu one night :) Prep time includes minimum cooling time of 2 hours."
photo by a user photo by a user
Ready In:
8 creme brulees




  • Preheat the oven to 300°F.
  • Add bacon to a large, hot sauté pan over medium heat. Render the fat from the bacon until crispy, about 10 minutes. Transfer crispy bacon pieces with a slotted spoon to a plate covered with paper towel to drain off fat.
  • Transfer the bacon pieces to a clean medium saucepot with the cream and milk. Over medium heat, simmer the liquid for about 15 minutes to infuse it with bacon flavor. Strain the bacon from the liquid, and return the liquid to the saucepot. (Discard bacon or reserve for later use.).
  • Whisk 1/3 of the hot liquid into the egg yolks 1/4 cup at a time to slowly heat the yolks (adding all of the hot liquid at once will cook and curdle the yolks). Then slowly whisk the warmed yolks into the remaining hot liquid in the saucepan. Return the liquid to a simmer over medium heat and continue stirring until the liquid thickens. (Run your finger down the back of the spoon. If the liquid holds the line you make with your finger, the custard is ready). =.
  • Divide the custard evenly amongst 2 1/2- or 3-ounce ramekins (fill 3/4 of the way) and put them in a baking dish or roasting pan. Make a water bath by pouring water into the pan so it comes halfway up the side of the ramekins. Cover the entire baking dish and transfer to the oven. Bake until the custard is set around the sides and still a little jiggly in the middle, about 30 minutes.
  • Remove the baked custards from the oven and let them cool completely. Then cover them and refrigerate to chill for at least a few hours or overnight.
  • To serve, sprinkle the tops to cover with turbinado sugar and melt the sugar with a brulee torch until it is brown and crunchy. If you don't have a brulee torch, broil under high heat with the oven door open, watching VERY carefully not to burn.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
View Full Profile

Find More Recipes