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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 1 |
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The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake. Ingredients:
1/2 cup stout such as mackeson or guinness (pour beer slowly into measuring cup; do not measure foam) |
5 large egg yolks |
3/4 cup packed light brown sugar |
1/4 cup heavy cream |
1 teaspoon vanilla |
Directions:
1. Bring beer just to a boil in a small heavy saucepan, then remove from heat.
2. Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.
3. Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.
4. Cooks' note: Sauce can be chilled up to 2 days.
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