Bacon. It’s the greatest food in the world and after this episode of my quest, I’d say it’s one of the most versatile, too! So what the heck do bacon and creme brulee have to do with each other? Well, in Brulee Quest, we’re searching for Vancouver’s undiscovered crème brulée. It’s published every Friday in Vancouver’s 24hrs newspaper and this week features a Maple Bacon Creme Brulee that Amanda Goats of Society created for me.

You can download this week’s version in PDF format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Episode 2 – Even goes good with Bacon

It’s rumoured that the custard which is essential to the creation of crème brulée has its origin in the fining of red wines.

Winemakers, wanting to clarify their wares, used egg whites to complete their task – what was left over was egg yolks a plenty which, with the addition of some cream, sugar and heated ever so slightly, produced the sweet yellow custard that you’d find in the base of any conventional brulée.

So what happens when brilliant young minds go to work? Bacon, the world’s greatest food, gets added into the mix and the result is no ordinary crème brulée!

Amanda Goats, Pastry Chef at Society, Yaletown’s newest hotspot, felt that the best of Canadian flavours was sufficient muse in the creation of her Maple Bacon Crème Brulée.

What I tried one fateful Saturday morning was dyn-o-mite – the custard reminiscent of scrambled eggs in texture, lightly sweetened with the flavour of maple and containing delicious bits of the finest bacon was suitable for any meal of the day, whether it’s just dessert, just breakfast or something more.

—

Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. He runs urbanmixer.com, publishes a miscellany of his musings at raj.jp and can be found on twitter with the username ‘tinhead.’