Stout and Dark Chocolate Pots de Crème
Back to Recipes & MoreInstructions
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.
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.
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.
