- 3/4 cups heavy cream
- 3/4 cup Bison Honey Basil Beer (can sub German style wheat beer)
- 5 egg yolks
- 1/2 cup sugar, plus another 1/4 cup for the topping
- Preheat the oven to 300.
Put the cream, and beer in a sauce pan over medium heat. Cook just until its bubbly around the edges but not boiling. Remove from heat, cover and allow to cool for about 15 minutes.
In a bowl, combine the egg yolks, and 1/2 cup of sugar. Whisk until frothy, about 3 minutes.
While continuing to whisk, slowly add the cooled cream mixture until well combined.
Put 8 ceramic ramekins in a baking dish, filling the baking dish with about 1 inch of water (don’t get any water in the ramekins).
Pour your custard through a mesh strainer into ramekins.
Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the edges are set and the middle is still slightly wobbly.
Remove from oven and allow to cool, at room temp, in the water filled baking dish for 30 minutes. Transfer to a plate and allow to chill and set in the fridge for 4 hours. Right before serving, cover the top of your set custard with an even, thin layer of sugar (about 1/2-1 tsp). Then run a culinary torch over your sugar, slowly, until it melts and turns an amber color.
Cooking tip: Don’t brulee the sugar until you are ready to serve. After about an hour of sitting, the sugar will start to liquefy again.