Éphémère cherry beer crème brûlée
- Preparation 1 h
- Refrigeration 3 h
- Cooking 50 min
- Servings 6
- Freezing Absolutely
A crème brûlée is always good. One thing, many restaurants seems to be overdoing it by inventing many variations that, in my opinion, hides the original and fresh taste of this heavenly created desert. Here is my take that brings an interesting note but very subtil…
- 50 ml milk
- 1/2 vanilla bean
- 5 egg yolks
- 90g fine sugar ( or about 7 tablespoons )
- 350 ml 35% cream
- 50 ml Éphémère Cherry beer from Unibroue, lukewarm and flat (or any other light and white fruity beer)
- 6x 1 tablespoon of sugar, for the crust
- Preheat the oven at 325°F.
- In a small sauce pan, heat the milk at minimum. Scrape the seeds out of the bean and add it to the milk. Cut the bean in 3 chunks and add it to the milk as well.
- Infuse the vanilla for about 5-6 minutes then remove the bean chunks. Remove from heat and set aside.
- In a big bowl, whip vigorously the sugar and the egg yolks together for about 5 minutes. After some time, the mix will change color and get whiter. Then, add the cream and mix well.
- Incorporate slowly the milk in the egg mix and mix well to melt the sugar. Add the beer and mix.
- Distribute the mix into 6 ramekins.
- Cook in a bain-marie. In a baking dish that has high sides, like a pyrex or a drip tray, put in the ramekins and fill abcking dish with boiling water until reaching 3/4 the height of the ramekins. Cook for 45 minutes.
- Remove from the oven then from the hot water and let cool down for 30 minutes. The mix will not be 100% frozen and it is normal. Refrigerate for at least 3 hours so that they can be very cold! For optimal results, leave in fridge for 24 hours!
- When ready to serve, remove the crèmes brûlées from the fridge. Add 1 1/2 teaspoon on top of each and do a little round motion to spread the sugar evenly. Ideally, use a torch to obtain a fast crust! Then, let cool down the crust about 3-4 minutes. You can also put them in the oven at broil but it might get your desert a bit warm. The crème brûlée should be eaten cold inside and warm on top!
***Cooking time may slightly vary depending on oven and ramekin size***