As a nod to the German October Fest, here’s a lovely beer take on the classic dessert.
- ¾ cups heavy cream
- ¾ cup german style wheat beer
- 5 egg yolks
- ½ cup sugar, plus another ¼ cup for the topping
- Preheat the oven to 300.
- Put the cream, and beer in a sauce pan over medium heat. Cook just until its bubbly around the edges but not boiling. Remove from heat, cover and allow to cool for about 15 minutes.
- In a bowl, combine the egg yolks, and ½ cup of sugar. Whisk until frothy, about 3 minutes.
- While continuing to whisk, slowly add the cooled cream mixture until well combined.
- Put 8 ceramic ramekins in a baking dish, filling the baking dish with about 1 inch of water.
- Pour your custard through a mesh strainer into ramekins.
- Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the edges are set and the middle is still slightly wobbly.
- Remove from oven and allow to cool, at room temp, in the water filled baking dish for 30 minutes. Transfer to a plate and allow to chill and set in the fridge for 4 hours. Right before serving, cover the top of your set custard with an even, thin layer of about of sugar (about ½-1 tsp). Then run a culinary torch over your sugar, slowly, until it melts and turns an amber color.