by Chef Karl Marsh3
Using Beer in a Dessert
Omaha Steaks has partnered with Nebraska’s Lucky Bucket Brewing Co. to develop innovative and flavorful recipes that bring together world-class food and exceptional beer. Using Lucky Bucket’s classic styles and big barrel-aged ales, I’ve crafted a handful of sauces and marinades to pair exclusively with gourmet food from Omaha Steaks. To see more beer-inspired recipes, click here.
Most people do not think of beer when they are thinking dessert. Since I am almost always thinking of beer, I tend to find ways to make it work. Over the years, I have found that Imperial Porter or Imperial Stout style beers work really well with chocolate. I have made a chocolate sauce this way for years. Recently, I tried using some in my Chocolate Po De Crème (Chocolate Custard) recipe and the result was amazing.
For this recipe, I used Lucky Bucket’s Certified Evil (great name!) which is an Imperial Porter beer, but you can use an Imperial Porter from your favorite local craft brewer. Just be sure to be careful when reducing the beer not to burn it. I recommend waiting until after this step before drinking any beer while making this recipe.
Cheers! Chef Karl
Pictured above | By Omaha Steaks Executive Chef Karl Marsh
Prep Time: 30 minutes + 6 hours to cool
Cook Time: 1 hour
Total Time: 7 hours and 30 minutes
Makes 8 each 4 oz individual custards
5 Egg Yolks — Fresh, Large
1/2 cup Granulated Sugar
2 cups Heavy Whipping Cream
1 each 12 oz. Bottle Certified Evil
5 oz. Chocolate Semi Sweet
1. Start by pouring 1 bottle of Lucky Bucket Certified Evil in a stainless steel sauce pot. Reduce on high heat for about 10-12 minutes or until the beer has reduced by 3/4. You should end up with between 1/4 and 1/3 of a cup. Watch closely at the end to avoid burning.
2. Place 5 oz. of good quality Semi Sweet Chocolate in a mixing bowl over a double boiler and allow to melt.
3. Slowly bring to a boil 2 cups of heavy cream.
4. Separate egg yolks and place in a mixing bowl with sugar. Whip until smooth and pale in color.
5. Combine reduced Certified Evil with hot cream and melted chocolate. Mix until smooth.
6. Temper eggs by slowly adding 1 cup of the hot cream mixture while whipping.
7. Stir in the rest of the hot cream mixture.
8. Preheat oven to 250 degrees.
9. Pour custard mixture into 8 each 4 oz. Ramekins.
10. Place filled ramekins in a raised edge roasting pan and fill with hot water from the double boiler half way up the ramekins
11. Cover pan with foil and carefully place in the preheated 250 degree oven.
12. Bake for 55-60 minutes. The finished custard should still be soft in the middle and may look underdone.
13. Remove foil and place in fridge for at least 6 hours to cool.
14. Serve with a beer tulip of Lucky Bucket Certified Evil.
Optional: Caramelize some sugar on top before serving like you would when serving Crème Brulee