Raisin and Lost Abbey Creme Brulee
From a Study in California Raisins and Beer.
- 2 cups Lost Abbey Judgment Day Ale*
- 7 cups heavy cream
- 1 cup California raisin juice concentrate*
- 10 ounce (1-1/2 cups) granulated sugar, divided
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cardamom
- 18 egg yolks (3 1/2 cups)
Preheat ovent to 350°F. Measure ale into a 12-inch sautépan and reduce over medium heat to 1/4 cup. In 3-quart saucepan, combine cream, beer reduction and raisin juice concentrate with one-half of the sugar; mix well and heat to 160°F over medium heat.
In separate bowl, combine remaining sugar with spices and egg yolks; whisk together until pale yellow. Slowly, add 1/4 of hot cream mixture to sugar-egg mixture, whisking constantly until mixed well. Then, add remaining cream mixture and mix together well. Strain into bowl placed in ice water. Stir often until cooled.
Heat 1 gallon water to simmer (180°F). Divide custard mixture among 24 five-ounce ramekins or custard cups and arrange in 3-inch deep baking pan. Place in preheated oven and pour heated water into pan to 1/2-inch below rim of custard cups. Bake for 45 minutes and cool in ice water bath. Chill 1 hour.
To serve, arrange alongside California Raisin and Beer Bread Pudding (See recipe) on oblong platter. Garnish with additional beer reduction, raisins and whipped cream, as desired.
Note: Lost Abbey Judgment Day Ale is brewed with raisins and preferred for these preparations.
Nutrition Facts Per Serving
Calories 360 (71% from fat); Total Fat 30g (sat 17g, mono 9g, poly 1g, trans 0g ); Cholesterol 255mg; Protein 4g; Carbohydrate 21g; (Dietary Fiber 0g; Sugars 20g; ); Iron 1mg; Sodium 35mg; Calcium 66mg; Potassium 78mg
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