Guiness Creme Brulee Presented by Johnson & Wales University Baking & Pastry Student Kaitlin Guest
1) Crème Brulee is a slow cooked custard which requires ramekins or shallow bowls around 4.5oz.
2) Be sure to wisk the egg yolks and sugar together well before adding the warm cream
3) Chill the custard very well after baking.
4 whole egg yolks
⅓ cup sugar
5 ounces milk chocolate, such as Ghirardelli
15 ounces Guinness, from 1 can
2 cups heavy cream
¼ tsp. kosher salt
1 tsp. sugar
Preheat oven to 275 degrees. Chop chocolate into small pieces.
Pour the Guinness into a saucepan and heat on medium to medium high until it is reduced to 1/4 cup.
Heat cream in second saucepan. Add chopped chocolate and bring to a simmer slowly. While the cream is heating, whisk yolks together in a mixing bowl with the sugar and salt.
Once the Guinness is reduced and the mixture is slightly simmering, slowly pour the cream mixture into the mixing bowl, and then add the Guinness, whisking to combine.
Pour mixture into dishes. Then fill a baking pan just less than halfway with hot water, place carefully in oven, and place ramekins in pan. (The water should be about halfway up the sides of the ramekins).
Bake for 20-25 minutes. The custards are done when are slightly wiggly. Move the ramekins to the fridge and chill for at least two hours.
When ready to serve, divide the sugar between the four ramekins, spreading evenly across each custard and shaking excess off into the sink. Use the torch farther away from the dish at first to melt the sugar. Then bring it closer to caramelize the sugar.