Alaskan Brewing Company
Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Alaskan Stout Creme Brulee
Ingredients
Desserts
  • 4 cups whipping cream
  • 2/3 cup sugar
  • 8 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 12 oz. bottle of Alaskan Stout
  • Large pinch of salt
  • 1/3 cup sugar for topping
    •  

    Methods/steps
    Preheat oven to 375 degrees. Place ceramic-baking dish in large roasting pan.
    In medium saucepan, bring Alaskan Stout to a slight boil. Reduce to 1/2 cup.
    Mix cream and 2/3 cup sugar in a large saucepan. Bring to a simmer, stirring until sugar dissolves. Whisk egg yolks, salt, and vanilla in a medium bowl. Gradually whisk hot cream mixture into egg yolk mixture. Add reduced Alaskan Stout. Transfer to ceramic baking dish.
    Pour hot water into roasting pan so that it comes halfway up the side of the baking dish, being careful not to get water into the custard. Carefully transfer to oven and bake about 40 minutes or until custard is firm around the edges but still jiggles slightly in the center. Remove custard from roasting pan and chill on wire rack until cold. This can be made one-day ahead, just make until this point and refrigerate covered.
    Evenly spread 1/3-cup sugar over top of custard. Heat sugar with propane torch until sugar is bubbly and caramelizes (This can also be done 4 - 6" under a broiler for about 2 minutes, providing the custard dish can be used under a broiler). Chill until topping hardens, at least one hour. Serve cold with accompanying glasses of Alaskan Stout.

    Submitted by: Chuck Monroe
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