Stout and Dark Chocolate Pots de Crème
Serves
4-6 servings
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
For the Stout Syrup:
- 1 cup (250 ml) local stout beer (or your favourite stout)
- ¼ cup (50 g) Redpath® Turbinado Sugar
For the Pots de Crème:
- 5 egg yolks
- 1 ¼ cup (310 ml) whole milk
- ½ cup (125 ml) 35% cream
- 1 recipe (½ cup / 125 ml) stout syrup
- 5 oz (140 g) chopped dark chocolate
- 5 oz (140 g) chopped bittersweet chocolate
INSTRUCTIONS
For the Stout Syrup:
Place the stout beer and Redpath® Turbinado Sugar in a small pot over medium-high heat. Bring to a simmer, stirring until sugar has dissolved. Reduce heat to medium and simmer until mixture has reduced by half; about 25-30 minutes.
For the Stout and Dark Chocolate Pots de Crème:
In a medium bowl whisk eggs until thickened and pale yellow.
Heat milk, cream, and stout syrup in a medium pot over low heat until it just starts to steam. Slowly whisk ½ cup (125 ml) warm milk mixture into whisked eggs yolks. Pour mixture into pot, cook stirring constantly until slightly thickened; about 3-5 minutes.
Add both chopped chocolates and immediately remove from heat. Whisk until chocolate has completely melted.
Strain through a fine sieve and divide between 6 oz (177 ml) ramekins or desired serving dishes.
CHEF'S TIP
Swap the dark chocolate and bittersweet chocolate out for milk chocolate for a smoother and creamier treat.
Serve in beer taster glasses and garnish with whipped cream.
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