Recipe by Zak Dolezal
- 1 bottle Young’s Double Chocolate Stout
- 8 ounces organic heavy cream
- 8 ounces organic egg yolks
- 8 ounces organic semisweet chocolate chips
- 1⁄4 cup sugar
- fresh local berries and mint, for garnish
• Preheat oven to 250 degrees. In a pot on medium heat, slowly simmer (don’t boil)
8 ounces of beer and heavy cream.
• In a large, heatproof bowl, whisk together egg yolks and sugar.
• In a large, heatproof pitcher add chocolate chips and pour in beer-cream mixture. Whisk together until chocolate melts and the mixture is uniform in color.
• Slowly pour the chocolate mixture into the egg mixture, whisking quickly so eggs don’t scramble. Refrigerate covered overnight.
• Remove mixture from refrigerator, skim any foam from the top, and pour into five 6-ounce ramekins. Place ramekins in a shallow pan, and fill the pan with water until ramekins are three-quarters covered.
• Bake for 90 minutes, rotating ramekins once. When done, the center of the crèmes should jiggle when shaken, though the edges should hold firm. Carefully remove crèmes from oven and water bath, and refrigerate 4 hours.
• When crèmes are completely set, remove from refrigerator and cover with sugar. Pour off any sugar that doesn’t stick to the surface. Using a propane torch, quickly wave the flame over the sugar until it crystallizes and becomes candylike. Or, place crèmes under the broiler for the same effect.
• Garnish with fresh berries and mint.