BLACK SHADOW CREME BRÛLÉE

www.yellowspringsbrewery.com

Ingredients

2 cups heavy whipping cream

Heaping 1/3 cup dark chocolate morsels

3 egg yolks

1/4 cup granulated sugar, plus a few pinches for finishing

1 teaspoon vanilla extract

1/2 cup Black Shadow (or any milk chocolate stout) Maraschino cherries, for garnish

Special equipment

6 oven-safe ramekins, 5–6 ounce capacity

Kitchen torch

Instructions

Preheat oven to 325 degrees. In a saucepan over medium-low heat, bring heavy cream and vanilla extract to a boil; remove from heat. Stir dark chocolate morsels into the cream and let melt. Allow mixture to cool, stirring regularly to combine.

In a separate mixing bowl, whisk together egg yolks and sugar. When cream has cooled completely, slowly pour it into the egg mixture, whisking together until combined. Slowly pour in stout and stir to combine.

Transfer mixture into the six ramekins, filling each about two-thirds of the way. Set ramekins in a rimmed baking sheet or baking pan. Carefully add enough water to baking pan to be approximately halfway up the sides of the ramekins.

Set baking sheet in oven, taking extreme care not to slosh any water into the ramekins. Bake for 35 minutes or until the edges of the creme brûlées are set, but the centers remain slightly jiggly. Refrigerate until fully chilled. To serve, lightly sprinkle granulated sugar on top of each and caramelize using a kitchen torch. Add maraschino cherries if desired.