Stout and Dark Chocolate Pots de Crème

Stout and Dark Chocolate Pots de Crème

Categories:

Puddings, Mousses & Custards
Valentine's day
Thanksgiving
Christmas
Barbecues
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
Redpath Collection-Simply_Raw_Turbinado
Simply Raw™ Turbinado Sugar
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.

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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.

Stout_Pots_howto

Add both chopped chocolates and immediately remove from heat. Whisk until chocolate has completely melted.

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Strain through a fine sieve and divide between 6 oz (177 ml) ramekins or desired serving dishes.

Stout_Pots_portrait
CHEF'S TIPS

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.