Term II, Day thirty-four: Here’s a chocolate recipe you’ve probably never seen and simply can’t live without
I just have four words for you: Chocolate Stout Crème Brûlée.
Are you dying? You will when I add one more word to the mix: Recipe.
Yep. With the help of two Chefs, I came up with a recipe for Chocolate Stout Crème Brûlée. And I’m sharing.
“Dining is, and always was, a great artistic opportunity.”
~ Frank Lloyd Wright
A few months ago, my husband and I went to an upscale burger restaurant and, fairly uncharacteristically, ordered dessert after our meal.
Because we like to experiment with food, we ordered the most interesting dessert on the menu: Chocolate Stout Crème Brûlée.
We figured it would be really vile or really great.
It was great. Really great.
So great that, for weeks, I dreamed of it. So we went back.
It was off the menu.
“I drive way too fast to worry about cholesterol.”
~ Steven Wright
Fast forward to today and me in the kitchen of my culinary school. I have a bottle of stout in one hand, a whisk in the other, and I’m conferring with She Chef.
“So how much beer do I use?”
“A bit. Maybe an ounce?”
“Okay. I’ll add it to the cream.”
“Yes. I would.”
“Now for the chocolate … ?”
“Pour the scalded cream on it. To melt it. Then temper your yolks.”
“Okay. About an ounce, too?”
“Yeah. That sounds right.”
I was mixing my Crème Brûlée, when Chef Ewok passed by.
“Here, Chef, taste this. What do you think?”
“Good.”
“I’m thinking it can use more beer.”
“Yes. A splash more.”
“Okay. Thanks.”
I’m not even going to tell you how amazing this turned out. I’m just going to give you the incredibly simple recipe so you can see for yourself. The only thing I ask is that you let me know how yours turns out. Because you have to make this recipe, you just have to. It’s where easy meets amazing!
Recipe for Chocolate Stout Crème Brûlée
8 ounces cream
2 ounces stout (there will be beer leftover in the bottle; enjoy!)
1 1/2 ounce dark chocolate, broken into small pieces
4 extra large egg yolks
2 ounces sugar
Scald the cream (bring it to nearly a boil) and pour it over your chocolate. Mix until your chocolate is melted. Add your stout and mix again.
In another bowl, mix the sugar with the egg yolks, until just incorporated.
Pour a tablespoon or two of your cream mixture into your eggs. Mix. Add a bit more cream, Mix again. Add all the cream mixture and mix one last time.
Pour the mixture into brûlée dishes (or ramekins, if you prefer) and place in a pan. Fill the pan with hot water nearly to the top of your dishes. Bake at 325 F until almost completely set (20 minutes or so for the brûlée dishes, loosely five minutes longer for the deeper ramekins).
Remove from the oven and chill thoroughly.
Sprinkle sugar on top of each dish. Caramelize the sugar with a culinary torch until it is dark golden brown.
Try not to eat the entire batch yourself. Come back to CookingSchoolConfidential. com and leave me a message telling me how truly amazing this is. Truly!
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