Autumn Maple Crème Brûlée

Brewed with yams, cinnamon, nutmeg, allspice, vanilla, and maple syrup, The Bruery’s Autumn Maple is an elegant beer for an elegant dessert like crème brûlée.

Makes: 10 6-ounce portions

Ingredients:
3 cup heavy cream, not ultra-pasteurized, preferably organic
10 each egg yolks, from extra large eggs
1/2 cup Dark Candi sugar or soft dark sugar
1/2 cup The Bruery Autumn Maple or Black Orchard
1 pinch sea salt
1/2 cup sugar for candy crust
1 each torch, butane or propane

Directions:
In a medium-sized saucepan, over low heat, add cream and warm to 150°F.

In a large bowl, add room-temperature egg yolks and, using a whisk, beat until light and fluffy, about 30 seconds. Add the sugar and beat for another minute to fully mix it in. Add the Bruery beer and salt, whisking to combine. Slowly add the warmed cream in a steady stream, whisking as it is added to the bowl.

Preheat the oven to 250°F.

Take the finished custard base and divide it equally among 10 6-ounce ramekins. If there are bubbles on the surface of the custard, using the torch, lightly wave the flame over the bubbles, causing them to burst, creating a flat surface. Place the ramekins into a large, oven-proof container and fill with warm water halfway up the sides of the dishes.

Place in the center of the oven and bake for 1 hour, checking to see if the custard has set. Remove from the oven and let cool to room temperature. Once cool, place in the refrigerator until ready to serve.

To finish the crème brûlée, remove the ramekins from the refrigerator and add anywhere from a teaspoon (for a thin crust) to a tablespoon of sugar (for a thicker crust) evenly over the surface of the custard. Taking a torch, slowly wave the flame over the sugar, watching the sugar melt. Don’t keep the flame in one place, but slowly pass back and forth over the entire surface. This will prevent the sugar from burning. The sugar will dissolve and turn a light caramel brown color. Repeat with the next ramekin and serve immediately. ■