Chocolate Stout Crème Brulee
The Perfect Dessert to Celebrate Love (of Stouts)
By Rosie Hatch
To celebrate a day of (stout) love, we put together a rich, decadent dessert. This recipe was made with 4 Hands Brewery’s Milk Chocolate Stout. However, you can use any chocolate stout that you have available to you! Check out the notes section in the recipe for beer recommendations!
Servings: 6
Calories: 722kcal
Equipment
- kitchen torch
- 2 large roasting pans
- large bowl
- 6 ramekins
- large measuring cup
- Whisk
- medium-sized pot
Ingredients
- 1 large egg
- 4 large egg yolks
- 1/2 cup sugar + extra for top
- 3 cups heavy cream
- 8 oz milk chocolate (bars broken up into pieces)
- 1 tsp instant espresso
- 1/4 cup Chocolate Stout beer
- 1 tsp vanilla extract
Instructions
Prep
- Preheat oven to 275°
- Place 6 ramekins in a large roasting pan or two, so they can sit flat. Set aside.
- In a large bowl, whisk egg, egg yolks, and sugar. Set aside.
- Heat cream in a pot over medium heat just until boiling.
- Remove from heat and whisk in chocolate and instant espresso.
- Continue to stir until chocolate is completely melted.
- Slowly pour chocolate cream into egg mixture, whisking continuously.
- Stir in beer and vanilla extract.
- Pour into a large measuring cup and pour into ramekins until full.
- Pour hot water into roasting pans so that the water comes up about half way up the sides of the ramekins.
Baking
- Place in the oven and bake for 50 minutes. The edges will set and the center will still be a bit jiggly.
- Remove from oven and water bath and let cool to room temperature for about 20 minutes
- Then, place in the fridge for another 25 minutes to completely set.
- When ready to serve, sprinkle sugar on top and using a kitchen torch, melt the sugar on top.
- Serve with fresh mint and chocolate pieces.
Notes
Suggestions for Chocolate Stouts:
The chocolate stout is a beer with noticeable dark chocolate flavor! According to Harpoon Brewery, this flavor is created from the use of darker, more aromatic malt that has been roasted or kilned until it acquires a chocolate color.
- Chocolate Stout by Harpoon Brewing
- Origin: Boston, MA
- ABV: 5.9%
- IBU: 40
- Young's Double Chocolate Stout by Eagle Brewery
- Origin: England, UK
- ABV: 5.2%
- IBU: 25
- Organic Chocolate Stout by Samuel Smith
- Origin: England, UK
- ABV: 5%
- IBU: 28
- Double Chocolate Stout by Rogue Ales
- Origin: Newport, OR
- ABV: 9%
- IBU: 50
- Chocolate Milk Stout by 4 Hands Brewing Company
- Origin: St Louis, MO
- ABV: 5.5%
- IBU: N/A
Nutrition
Calories: 722kcal | Carbohydrates: 44g | Protein: 7g | Fat: 61g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 68mg | Potassium: 229mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1962IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
Tried this recipe?Let us know how it was!
