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Bacon Creme Brulee

Appetizer, Recipes

Darin Mitchell knows that bacon sells itself, but he enjoys the challenge of making it even more enjoyable. A frequent participant in Kettering's Bacon Fest, he is constantly thinking up new ways to incorporate the breakfast meat into menu items. “We get into the theme of using as much bacon as we can,” he says. “We’re just trying to go the extra mile. … It’s amazing how much people love bacon.”

Bacon Creme Brulee | Makes 9 servings
Recipe courtesy of Coco's Bistro

1 quart heavy cream
1/2 tablespoon vanilla
1/2 teaspoon salt
10 egg yolks
1 cup sugar
1 pound bacon, diced small
Candied bacon (recipe follows)

9 creme brulee ramekins
1 large baking pan for water bath
brulee torch

Bring heavy cream, vanilla and salt to a simmer, then remove from heat. In a separate bowl, whisk together egg yolks and sugar thoroughly. Slowly add hot cream mixture to the egg mixture, whisking constantly.

Preheat oven to 300 F. In a sauté pan, render bacon until crispy. Remove from pan, drain and add to egg and cream mixture. Divide mixture among the ramekins and arrange in a large baking pan. Pour enough water into the pan to come halfway up the sides of the ramekins.

Carefully place in oven to avoid spilling water into ramekins.

Bake for 15 minutes, then rotate pan and bake for 10 more minutes. (Jiggle ramekins to make sure they are set. Bake longer if needed.) Take ramekins out of water bath, wipe off and let cool. Chill for at least 2 hours before serving.

Once chilled, sprinkle sugar over top and melt the sugar with a brûlée torch until it is brown and crunchy. Garnish with candied bacon (recipe below).
Candied Bacon

1 pound bacon, diced
1/4 cup brown sugar
1/4 cup maple syrup

Render bacon until crispy. Remove from pan and drain, reserving a small amount of bacon fat in pan. In the same pan, add brown sugar and maple syrup, stirring constantly. When sugar and syrup are thoroughly incorporated, turn off heat and return bacon to pan. Allow to cool.


Bacon-Onion Jam

10 pieces bacon, diced
2 large red onions, julienned
2 large yellow onions, julienned
1/2 pound brown sugar
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1/4 cup Dijon mustard
Salt and pepper

In large sauté pan, render bacon until crispy. Remove bacon from pan and drain, reserving bacon fat in pan. Cook onions in the bacon fat until golden brown, stirring while scraping edges and bottom of pan. Add brown sugar and melt while stirring. Add vinegars, stirring and scraping to deglaze pan. Add mustard. Bring to a simmer, then cook down until it is a syrupy consistency. Season with salt and pepper to taste. Will keep refrigerated for two weeks. Yield: 3/4 to 1 quart

Chef’s Tip: 
Darin Mitchell will serve this bacon-onion jam on top of his sliders at this year’s Bacon Fest. The mini burgers themselves are made with a hearty dose of bacon, naturally. The ratio he uses is 2.5 parts beef to 1 part diced