Funky flan - a Marijuana infused creme caramel

In this recipe you'll be baking using a water bath in the oven, or if you want to get French with it, "un bain-marie". To make this you'll place your cooking vessel or vessels into a wider vessel with water in the bottom of it, and it brings the temperature up slowly and evenly while cooking, like a double boiler, making sure your custard based treats come out creamy and unburnt. This is a long way of saying use your second biggest pan to make this if you're not using little ramekin dishes, because you'll be putting it into a bigger pan filled with water in the end.

Making the weed infused milk

1.  Break down your weed into small pieces using a grinder if you have one or your fingers/ a knife if you have them
2. Using a foil lined baking tray, bake the ground weed at 120ºC (245ºF) for 30 minutes to make the psychoactive compounds edible, stirring it half way through for even cooking (a process known as decarboxylation)
   
3. Slowly heat the milk in a sauce pan until it's just about to simmer and add the weed you've just cooked. Don't let the milk come to a rapid boil or it could curdle
4. Stir the milk and weed mixture regularly over medium heat for 30 minutes, breaking up any skin that forms
5. Allow your newly made cannamilk to cool, and optionally strain out plant matter with a cheese cloth, or strainer if desired

Making the caramel

1. Pour the sugar into a pan and heat it up on the stove
2. Heat while stirring at a relatively high heat until it starts to liquify and turn a tasty golden brown
3. Remove it from the heat once it's liquified so it doesn't burn
4. Pour the liquid caramel into the bottom of the dish (or dishes) you'll be making the flan in and set them aside to cool

Making the Custard

1. Whisk or blend together the sugar, eggs, sweetened condensed milk, vanilla and the cooled weed infused milk you made earlier
2. Pour the mixture into the oven safe serving dish(es) you lined with caramel, and cover the dishes with aluminum foil 
3. Set the dishes into a bigger baking tray and fill the outer tray with water to about half way up the sides of your flan vessel(s) if possible
4. Bake for 1 hour and 15 minutes at 175ºC (350ºF)
5. Carefully remove the dish from the oven and take your flan vessels out of the water bath to cool with their foil lids removed. It's ok if the flan is still jiggly at this point, because it should set further as it cools.
6. Once they're cooled completely (or for like an hour or so if you're a hungry monster), run a knife around the edge to loosen it up, hold your breath and flip it onto a serving dish with a rim (the sweet caramel sauce will be runny), and then divide it up to enjoy

Enjoy once cooled, or else you can divide it up into squares and freeze it for a frosty flan treat.