Cherry lambic and a touch of cayenne pepper partner with chocolate in this beer-enhanced take on the traditional French custard.
Active preparation time: 30 minutes
Total time: 2½ hours
Serves: 6
9 oz (255 g) semisweet chocolate chips
¼ tsp cayenne pepper
1 cup (8 fl oz/237 ml) whole milk
½ cup (4 fl oz/118 ml) cherry lambic
1½ cup (12 fl oz/355 ml) heavy cream
8 egg yolks (reserve the egg whites for another use)
¼ cup sugar
¼ tsp salt
Confectioners’ sugar for garnish
Whipped cream for garnish
Place the chocolate chips and cayenne pepper in a stainless steel mixing bowl.
Combine the milk, beer, cream, egg yolks, sugar, and salt in a medium saucepan over medium heat. Stirring constantly, cook until the mixture begins to thicken, coating the spoon. Add the mixture to the chocolate chips and cayenne pepper in the mixing bowl and stir until the chocolate melts. Pour the mixture into 6 oz (177 ml) ramekins and refrigerate for 2 hours. Serve with confectioners’ sugar and whipped cream.
Beer Suggestions: Perennial Artisan Ales La Boheme (St. Louis, Missouri), Odell Friek (Fort Collins, Colorado)