In Lieu of Boxed Chocolates

While some folks are orchestrating romantic evenings this week, others may be inclined to swat Cupid from the sky. Thankfully our head chef Micheal Iles has both camps in mind, sharing a dessert recipe that transcends the holiday’s heart-shaped everything with the help of our Porter. (Use our Beer Locator to track it down.)

Porter as a beer style emerged among London’s gritty, calloused working class in the 17th century. On his hand-built brewhouse, Ken Grossman brewed Porter to be one of the first beers in our original lineup. The specialty malts in Porter yield roasted notes of black coffee and cocoa, accents you can detect in this rich custard. Whether one spoon or two, we hope you dig in.

Pots de Crème with Sierra Nevada<sup>®</sup> Porter

6 ounces Porter
2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet chocolate
6 large egg yolks
1/3 cup sugar

Preheat your oven to 325 degrees.

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.

February 12, 2013 - 9:23am