Most ladies agree that there’s nothing more romantic than a home-cooked meal when she doesn’t have to lift a finger. Cruising to your girl’s on Valentine’s Day, don’t forget your dab rig for a fiery finale to dinner. After putting her on a pedestal, keep her there all night with this orgasmic crème brulee. A dairy-free decadence that’s easy to throw together, your dab torch is the perfect tool for a foolproof, crackly topping burned to perfection. This classic recipe, updated for modern palates by substituting cannabis-coconut milk for heavy cream, is inspired by Amélie, an adorable French Betty with killer bangs. Amélie loved to imagine how many women were collectively orgasming across Paris while whacking the top of her crème brulee with a heavy spoon.
4 egg yolks
½ cup sugar, plus more for topping
½ cup coconut milk
½ cup canna-coco milk* (see Pg. 66)
3 teaspoons pure vanilla extract
Preheat oven to 300 degrees. Set your kettle to boil.
In the pitcher of a Vitamix or blender, combine egg yolks, eggs, sugar, coconut milks, and vanilla. Puree until mixture is free of lumps.
Water bath method: Pour coconut milk base evenly into four ramekins. Set ramekins in a roasting pan or ceramic baking dish with at least 3-inch sides. Pour hot water into pan until it reaches halfway up the ramekins. Bake for 40 minutes. Each dish should be slightly jiggly in the center.
Cool to room temperature, or cover and refrigerate. When ready to serve, top each ramekin with 2 teaspoons sugar; shake the ramekin so the sugar falls evenly across the top. Turn your torch on full blast and fire the sugar evenly and thoroughly.
Crack and enjoy!
*The ratio of canna-coco milk in this recipe keeps the THC dose appreciably mild.