Beer Crème Brûlée

Prep time: 20 min
Cook time: 40 min
Chilling time: 4 h
Servings: 6

Ingredients

• 500 ml 35% heavy cream
• 125 ml light beer
• 6 egg yolks
• 125 ml sugar
• 5 ml vanilla extract
• 1 pinch of salt
• 60 ml sugar
  

Instructions 

1. Preheat the oven to 150 °C (300 °F).
2. In a saucepan, heat the cream, beer, and vanilla over medium heat until the mixture is very hot, but do not bring to a boil.
3. In a bowl, whisk the egg yolks with the sugar and salt until the mixture is smooth.
4. Gradually pour the hot cream mixture into the egg yolks, whisking constantly.
5. Divide the mixture among six ramekins.
6. Place the ramekins in a baking dish and pour hot water halfway up the sides to create a water bath.
7. Bake for 35 to 45 minutes, until the edges are set and the center is still slightly wobbly.
8. Let cool completely, then refrigerate for at least 4 hours.
9. Just before serving, sprinkle sugar evenly over each crème brûlée and caramelize with a blowtorch until a golden-brown, crispy crust forms.