Pots de Crème with Sierra Nevada Porter
- Recipe TypeDessert
- Prep Time20 minutes
On his hand-built brewhouse, Ken Grossman brewed Porter to be one of the first beers in his original lineup. The specialty malts in Porter yield roasted notes of black coffee and cocoa, accents you can detect in this rich custard.
- 6 ounces Porter
- 2 cups whipping cream
- 1/2 cup whole milk
- 5 ounces bittersweet chocolate
- 6 large egg yolks
- 1/3 cup sugar
Pots de Crème should rest for one hour and chill at least three hours before serving.
- Preheat oven to 325°F.
- In a small, heavy saucepan, combine Porter and sugar over medium heat. Reduce mixture to 3 ounces (about 5 minutes). Remove from heat and allow to cool.
- Bring the whipping cream and milk to a simmer in a heavy saucepan over medium heat. Remove from heat, add chocolate, and whisk until smooth.
- Beat egg yolks into the cooled Porter-sugar syrup, then slowly whisk in the hot chocolate mixture. Strain the combined ingredients into another bowl through a fine mesh strainer. Allow the strained mixture to cool for about 10 minutes, skimming any foam that remains.
- Pour the mixture into six 3/4-cup ramekins (or any small dish). Cover each ramekin with foil and place into a large baking pan. Add hot water to the baking pan until it reaches about the middle of the ramekins.
- Bake until the pots de crème are set, about 1 hour. Remove ramekins from the water, remove the foil, and chill for at least 3 hours.