Last month, cooking instructor and author Aunt Sandy set up her kitchen on the Oaksterdam campus for what has become an honored OU holiday tradition. On Saturday, November 23, students put on their aprons and learned how to make a festive Thanksgiving meal with cannabis as the starring ingredient. Aunt Sandy shared her signature recipe for a world-famous “Dizzy Bird” Turkey with stuffing, and then taught different ways of extracting into butter and oils.
For all those who missed the class, you can still learn how to cook like Aunt Sandy by purchasing her book, Aunt Sandy’s Medical Marijuana Cookbook: Comfort Food for Mind and Body. She was also gracious to share her Cannabis Crème Brûlée recipe.
Aunt Sandy’s Cannabis Crème Brûlée
- 2 cups of heavy cream
- 1/8 teaspoon of salt
- 5 egg yolks
- 1 teaspoon of vanilla extract
- 1/2 cup of sugar for baking; 2
- teaspoons of sugar for topping
- 1 gram of shatter
- Preheat oven to 325 degrees Fahrenheit.
- In a saucepan, combine heavy cream and vanilla. Add salt and let sit for a few minutes. Then add vanilla extract.
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, stir, then pour combined egg mixture into the remaining cream and stir.
- Pour mixture into four 6oz ramekins. Place ramekins in a baking dish and fill the dish with boiling water halfway up the sides of the ramekins.
- Bake for about 30 to 40 minutes, or until centers are barely set. Remove from the oven and cool completely. Refrigerate for at least several hours, or up to a couple of days.
- When you are ready to serve, use the back of a spoon to pulverize the shatter in a small bowl. Mix with 2 teaspoons of sugar (1/2 a teaspoon per ramekin). Divide mixture to cover the top of each ramekin evenly.
- Place the ramekins under the broiler, 2 to 3 inches from the heat source. Turn on the broiler and cook until sugar and shatter melts and browns for about 5 minutes.
- Serve within 2 hours. Fresh strawberries are a nice condiment!