Stout Crème Anglaise – a delicious recipe with stout, egg yolks, brown sugar, heavy cream, vanilla, thermometer. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 175u00b0F 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.
390
kcal
Calories
18
g
Fat
42
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Stout Crème Anglaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
