belgian beer creme brulee, fresh fruit, mint

In a saucepan, combine the Belgian beer and heavy cream. Heat over medium heat until just below boiling. Remove from heat and let steep for 10 minutes.

Prepare the Custard

In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Slowly pour the warm beer and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Mix Egg Yolks and Sugar

Stir in the vanilla extract until well combined.

Add Vanilla

Preheat your oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Cool and Chill

Once chilled, sprinkle a thin layer of additional sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Let it sit for a minute to harden.

Caramelize the Sugar

Garnish with fresh fruit and mint leaves before serving.

beer brulee

Recipe information

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