Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Guinness Creme Brulee




Source of Recipe


Internet


List of Ingredients




Six egg yolks
One-half cup sugar
Two cups heavy cream
One cup Guinness beer
Pinch of salt


Recipe



Preheat oven to 350 degrees. In bowl mix half of the sugar with the egg yolks. In a small sauce pot heat cream, beer, the rest of sugar and a pinch of salt; remove from heat when it begins to boil. While whisking, slowly add cream mixture to the yolks and sugar. Blend well. Divide mixture into soup cups or ramekins. Place in water bath and bake for 30 to 40 minutes. Allow to cool for 20 minutes at room temperature, then place in refrigerator to chill.

Prior to serving, place a slightly generous amount of sugar on top of custard and, using torch, caramelize the top to form a sugar crust. (If you don't have a torch you can heat a large metal spoon over a gas flame and
apply it to the sugar. Be careful--the spoon can get very hot.)

Yield: Four to six servings