Cooking With Beer – Pumpkin Ale Crème Brulee

(Courtesy Beer Institute)

Festive foods take on new meaning when made with serious beer. And with fall’s arrival this dish will impress, especially when it’s made with the perfect Pumpkin Ale.

This creamy custard dessert, which comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers, was created for them by Chef Laurent Aubel.

And although the recipe calls for any Pumpkin Ale, we used Master of Pumpkins from Hershey, PA’s Tröegs Independent Brewing, a 7.5% ABV seasonal release that’s legend in the Mid-Atlantic.

The beer’s subtle cinnamon, clove, ginger and nutmeg spicing really inform Chef Laurent Aubel’s “perfect for Thanksgiving” recipe…

So let’s do this!

Pumpkin Ale Crème Brûlée

Ingredients

2 cups whipping cream
1/2 cup Pumpkin
5 ounces pumpkin puree
6 large egg yolks
1/3 cup sugar

Directions

Preheat oven to 375 degrees F

Place cream in a medium saucepan over medium heat, bring to a boil. Remove from heat and allow to cool for 5-10 minutes.

Add in pumpkin puree and pumpkin ale.

In a separate bowl, whisk yolks and sugar together until well-blended. Gradually whisk in the pumpkin mixture, stirring continuously.

Strain mixture if necessary into a separate bowl, then pour into six 3/4-cup custard cups. Cover each cup with foil and place in baking pan. Add hot water to pan to come halfway up the sides of the cups.

Bake about 55 minutes until custards are set. Remove from water. Remove foil. Chill custards until cold.

When ready to use, sprinkle sugar evenly on top of custard. Use a torch to caramelize the sugar until it forms a crispy top.

Allow crème brûlée to sit for 2-3 minutes before serving.

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