Beer Recipes » Dessert » Crème Brûlée with Bornem Dubbel
Ingredients:
15 cl Bornem Dubbel
40 cl milk
4 egg yolks
200 g granulated sugar
1 tablespoon cornstarch
1 cinnamon stick
a little sunflower oil
15 cl Bornem Dubbel
40 cl milk
4 egg yolks
200 g granulated sugar
1 tablespoon cornstarch
1 cinnamon stick
a little sunflower oil
Preparation:
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.
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.
Source: http://www.vansteeberge.com
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