Turn the needles from your Christmas tree (or any edible conifer tree) into a unique and delicious treat: Christmas tree crème brûlée. This dessert tastes like Christmas in a spoon but can be eaten during any season.
Preheat oven to 325°F (163°C).
Separate your egg yolks. In a large measuring bowl, whisk your egg yolks, sugar, and vanilla extract together, then set aside.
Put the cream and salt in a saucepan over medium heat, stirring occasionally. Once the cream starts to simmer, immediately remove it from the heat (don’t let it reach boiling). At the same time as you're heating the cream, boil water (to be used in water bath).
While the cream is still hot, SLOWLY begin pouring the hot cream into the egg yolk mixture while whisking vigorously. You don't want the egg yolks to scramble or form chunks.
Arrange empty ramekins in a large, deep baking dish. Pour the uncooked custard evenly into each ramekin. Pour hot water into baking dish until it’s about half way up the side of ramekins. Using oven mitts, carefully transfer baking dish into oven. Cook time may vary from 30-45 minutes, depending on size of ramekins. Custard is done when it’s firm on the sides but still jello-jiggly in the center.
Remove from oven and cool ramekins on baking rack. Cover and put in fridge to chill for 4-24 hours. (We put our ramekins back into baking dish and cover the baking dish.)
Option 1: Kitchen torch - Hold the torch about 6″ above the surface of the sugar. Aim your flame at one point on the side of ramekin. As the sugar begins to boil and darken, move to the next spot in a slow, steady swirling motion around the ramekin, from the outside in until the entire surface is adequately caramelized.
Option 2: Oven broiler - Turn the broiler on and move an oven rack to either the first or second shelf/position. Place ramekins into same baking dish you cooked them in, but this time fill the baking dish with cold water to help prevent the custard from heating while the sugar caramelizes. With oven light on, carefully watch the sugar surface since it will go from uncooked to caramelized very quickly.
Christmas tree crème brûlée https://www.tyrantfarms.com/christmas-tree-creme-brulee-made-with-christmas-tree-needles/