As the weather is getting cooler, warm up with this Oktoberfest Creme Brulee.
A sweet citrus twist on a delicious fall favorite using our Galleon's Golden Ale. This is the perfect dish for a cozy night at home or an early Halloween celebration.
3/4 cup Galleon's Golden Ale
3/4 cup heavy cream
5 egg yolks
1/2 cup sugar & 1/4 cup sugar for topping
Preheat oven to 300º
Add the heavy cream and Golden Ale to a saucepan over medium heat. Cook until bubbly just before it begins to boil. Remove from heat and cover. Let cool for 15 minutes.
Combine egg yolks and 1/2 cup sugar in a bowl. Whisk until frothy for about 3 minutes. Continue to whisk and slowly add in the cream mixture until combined.
Place 8 ceramic ramekins onto a baking dish. Fill the baking dish with 1 inch of water.
Pour the custard mixture through a strainer and into the ramekins.
Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the edges are set and the middle is slightly wobbly.
Remove the dish from the oven and allow the ramekins to cool in the water-filled baking dish for 30 minutes. Transfer to a plate, allow to chill, and set in the fridge for 4 hours. Before serving, cover the top of your set custard with an even, thin layer of sugar (about ½-1 tsp). Then run a culinary torch over your sugar until it melts and turns an amber color.