Beer Brulee Recipe

Preparation Instructions

1. 1

   Prepare the Custard

   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.

2. 2

   Mix Egg Yolks and Sugar

   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.

3. 3

   Add Vanilla

   Stir in the vanilla extract until well combined.

4. 4

   Bake the Custards

   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.

5. 5

   Cool and Chill

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

6. 6

   Caramelize the Sugar

   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.

7. 7

   Serve

   Garnish with fresh fruit and mint leaves before serving.