Beer Recipes

Beer Recipes » Dessert » Crème Brûlée with Bornem Dubbel

    15 cl Bornem Dubbel
    40 cl milk
    4 egg yolks
    200 g granulated sugar
    1 tablespoon cornstarch
    1 cinnamon stick
    a little sunflower oil

Combine 140 g sugar with the 4 egg yolks in a pan and whisk until foamy. Then add the cornstarch, milk, cinnamon and the Bornem Dubbel. Heat slowly while stirring constantly until the cream thickens. Remove from heat and remove the cinnamon stick. Spoon into dessert plates and allow to cool. Sprinkle the remaining sugar on the plates before serving. Place under a hot grill until the sugar caramelizes.


Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store