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1
Preheat oven to 350F.
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2
Put the cream and beer in a sauce pan over medium heat. Cook just until it's bubbly around the edges but not boiling. Remove from heat, cover the pan and allow it to cool for about 15 minutes.
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3
In a medium sized bowl, combine the egg yolks, and 1/2 cup of sugar. Whisk until frothy, about 3 minutes.
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4
While continuing to whisk, slowly add the cooled cream mixture into the egg mixture until well combined.
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5
Put 8 ceramic ramekins in a baking dish, filling the baking dish with about 1 inch of water (don't get any water in the ramekins).
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6
Pour your custard through a mesh strainer into ramekins.
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7
Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the edges are set and the middle is still slightly wobbly.
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8
Remove from oven and allow to cool, at room temperature, in the water filled baking dish for 30 minutes.
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9
Transfer ramekins to a plate and allow to chill and set in the fridge for 4 hours.
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10
Right before serving, cover the top of your set custard with an even, thin layer of sugar (about 1/2-1 teaspoon each). Then run a culinary torch over your sugar, slowly, until it melts and turns an amber color.
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11
Notes
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12
Cooking tip: Don't brulee the sugar until you are ready to serve. After about an hour of sitting, the sugar will start to liquefy again.
