Stout Chocolate Crème Brulee
- 2 cups whipping cream
- ½ cup stout
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 large egg yolks
- ⅓ cup sugar
Preheat oven to 325 degrees F.
Place cream in a medium saucepan over medium heat, bring to a boil. Remove from heat and allow to cool for 15-20 minutes. Add chocolate and stout whisk until melted. In a separate bowl, whisk yolks and sugar together until well blended. Gradually whisk in chocolate cream mixture, stirring continuously. Strain mixture if necessary into a separate bowl, pour mixture into six 3/4-cup ramakins.
Cover each ramakin with foil. Place cups in baking pan. Add hot water to pan to come halfway up sides of cups. Bake until custards are set about 55 minutes. Remove from water. Remove foil. Chill custards until cold. When ready to use, sprinkle sugar evenly on top of custard. Use a torch to caramelize the sugar until it forms a crispy top. Allow crème brulee to sit for 2-3 minutes before serving.