Wednesday, March 12, 2014

Black And Tan Pots de Crème

I'll communicate this treat to you the best way I know how. 

#OhYesIDid. #GrabASpoon. #BottomsUp. #YouWon'tBeSorry. #LuckOfTheIrish. #Swoon. 



Pale Ale Custard:
3 tablespoons butter 
⅓ cup brown sugar, firmly packed
1 cup heavy cream
pinch of salt 
1 teaspoon vanilla bean paste* 
⅓ cup pale ale, like Alexander Keith's India Pale Ale
4 egg yolks

Dark Chocolate Stout Custard:
1¼ cup chopped quality dark chocolate, like Lindt
⅔ cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla bean paste*
Pinch of salt
¾ cup Stout, like Guinness
4 egg yolks 

*You can also use a vanilla bean pod with the seeds scraped out or pure vanilla extract. If using extract, add an extra teaspoon to both recipes.

To make pale ale custard:

In a medium saucepan over medium-low heat, melt butter and brown sugar together until smooth and incorporated. Remove from heat and add heavy cream, taking care as it will bubble up. Add salt and vanilla paste. Allow to cool for several minutes. 

In a separate bowl, whisk egg yolks. VERY slowly, add a few tablespoons of custard to eggs, whisking after each addition. If you add the custard too quickly, you'll end up with scrambled eggs. Not good.

Once the eggs have been tempered, slowly add the egg mixture back to the saucepan and place over medium-low heat for several minutes until it thickens. Add pale ale. Custard mixture will be a bit frothy. 

Once texture is achieved (the back of a spoon will coat nicely), pour custard into a sieve that's been placed over a large bowl or measuring cup with a spout. 

Pour custard into cups or ramekins halfway. Place in fridge for about two hours or until set. 

Once pale ale custard is set, make chocolate stout custard.

In a medium saucepan, bring heavy cream to a simmering boil. Remove from heat and add in chocolate, sugar, and salt; whisking until fully incorporated. Add in vanilla paste; whisk in Stout. Again, it will be frothy. 

In a separate bowl, whisk eggs and temper. Continue to follow remaining steps as indicated above in pale ale custard. 

Once chocolate custard is ready, allow to cool for several minutes. Very slowly pour chocolate over top until you reach the lip of the dish. 

Place in fridge for several hours or overnight for best results. Once ready to serve, dollop with whipped cream and a dusting of cocoa powder. 

Serve chilled. 

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10 Responses to “Black And Tan Pots de Crème”

  1. Can you send me some by mail.... Yummy !

  2. boozy. Like...probs the only way I could get drunk would be by eating these (I dislike drinking but I looooove eating!) :P and I could. NOT. resist these!

  3. Saw you on Buns in my Oven. These look and sound awesome! Pinned and shared.

  4. These are lovely! I adore desserts that are boozy + classy!

  5. IS that why you needed some pale suggestion. I should have had one of this delivered to my home then for helping :)

  6. Well that just sounds amazing!

  7. I'm quite sure I have said that you have outdone yourself in the past, but now you have really outdone yourself. These sound amazing! I am soooo obsessed with custards like these. I want to eat them all and share none! Hahaha! Don't judge me ;)

  8. Oh my goodness, what a delicious looking dessert and great combination!!

  9. We were in Ireland this past August and I miss it so much...especially the Irish Coffee...I would watch them make it with home made cream right there in front of me....If they had this...I may have had this WITH my coffee! :)
    I just love this and will be featuring it on Tuesday at Twirl and Take a bow!
    Be sure to come and grab a featured Button!
    Can’t wait to see what you come up with next!

  10. Oooo! That's all I have to say.