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Beer of Choice (Dark Stout) Pot de Crème

24 oz Batch Size
12 Portion per Batch
Unit Ingredients
6 oz bittersweet chocolate
11 oz heavy cream
5 oz whole milk
3 oz Ommegang Abbey Ale
3 oz  egg yolks
1 1/2 oz sugar
2 each vannila bean

In a medium size pan, add cream, sugar and vanilla bean(use the tip of your knife to cut open the bean, use the edge of your knife to scrap out the seeds)  over medium heat. Bring mixture slowly to a simmer and remove from heat, covering with a lid. Let mixture steep for at least 1 hour. This will allow the cream to be fully infused with the vanilla bean.

While the cream is infusing, in another pan, add the beer of choice. Over medium low, slowly reduce your beer to a light syrup consistency. Be sure to watch the beer, as in the beginning it may boil over. If you speed this process, you can scorch the beer. Once beer has been reduced to 3 tablespoons, remover from the heat.

Once the cream mixture has steeped for an hour and the beer has been reduced, this is where the fun begins. One tablespoon at a time, add some of the beer reduction to the cream mixture. Mix well and taste. Keep adding the beer until you get a flavor you like. Remember, if you add too much, you’ve added too much. Always error on the not enough. If you do add too much, the flavor will be very strong. You are looking for a balance in flavor. Since I’m not sure what beer style you are using, results will vary. If you do add too much, you can always double the recipe.

Remove the vanilla beans (rinse them under warm water, pat dry and place them in your sugar container. They will flavor the sugar) from the mixture. In another bowl, seperate your eggs whites and yolks, whisk your egg yolks until they are a pale yellow. Add the infused cream mixture to the yolks and mix to combine.  Pour mixture into a pitcher, cover, and refrigerate overnight (will help remove air bubbles, homogenize flavors and help with the creation of a perfect, bubble free surface to the pot de crèmes).

Preheat oven to 300°

Carefully pour the mixture into each ramekin; if there are any air bubbles, use a toothpick to pop them. Cover each ramekin with plastic wrap. Place them in a large casserole pan and fill with enough warm water to cover the ramekins by two thirds and then move to the center of the oven. Bake the pot de crèmes for 45-55 minutes, depending if you refrigerated them or not. Remove from the oven when the mixture has slightly set. Remove the ramekins from the water bath and cool. Place cooled ramekins in the refrigerator for 12 hours to set, or until you can’t wait any longer to try them.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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