Chocolate Stout Crème Brulee

🧂 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

• 1 Preheat oven to 275°
• 2 Place 6 ramekins in a large roasting pan or two, so they can sit flat. Set
  aside.
• 3 In a large bowl, whisk egg, egg yolks, and sugar. Set aside.
• 4 Heat cream in a pot over medium heat just until boiling.
• 5 Remove from heat and whisk in chocolate and instant espresso.
• 6 Continue to stir until chocolate is completely melted.
• 7 Slowly pour chocolate cream into egg mixture, whisking continuously.
• 8 Stir in beer and vanilla extract.
• 9 Pour into a large measuring cup and pour into ramekins until full.
• 10 Pour hot water into roasting pans so that the water comes up about half way up
  the sides of the ramekins.
• 11 Place in the oven and bake for 50 minutes. The edges will set and the center
  will still be a bit jiggly.
• 12 Remove from oven and water bath and let cool to room temperature for about 20
  minutes
• 13 Then, place in the fridge for another 25 minutes to completely set.
• 14 When ready to serve, sprinkle sugar on top and using a kitchen torch, melt the
  sugar on top.
• 15 Serve with fresh mint and chocolate pieces.

Nutrition Info