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GUINNESS CREME BRULEE




Source of Recipe


The Galway Arms, Chicago


Recipe Introduction


What would Chicago be without the Irish? In Lincoln Park, Chef Wade Fortin updates Celtic tradition with inspired fusion flavors. Note: You will need a small kitchen torch for this recipe.


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