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Simple Make Ahead Chocolate Stout Pot de Crème

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Servings 4 servings

Ingredients
  

For the Pot De Crème

  • 5 large egg yolks
  • ½ cup sugar
  • ½ tsp salt
  • 1 ½ cups heavy cream
  • 2/3 cup stout beer*
  • 5 wt oz dark chocolate chopped

For the Whipped Cream

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 325.
  • In a medium sized bowl whisk together the yolks, sugar, and salt. Set aside
  • Stir together the cream and beer in a sauce pan over medium high heat. Heat until warmed and bubbles just start to form around the edges (do not boil or simmer), remove from heat.
  • Add the chocolate, stir until chocolate has melted and is well combined.
  • While whisking the yolks continually slowly add the chocolate until completely combined.
  • Add small (6 ounce) ramekins to a baking pan, divide the mixture evenly between the ramekins.
  • Slowly pour warm water in the baking pan around the ramekins until about half way up the sides. Cover the baking pan with aluminum foil. Gently transfer to the oven.
  • Bake until the chocolate has set but the center is still slightly wobbly, about 45 to 50 minutes. Remove from oven, carefully remove from water bath and allow to cool to room temperature before transferring to the refrigerator. Chill until set, at least 3 hours and up to 3 days.
  • Just prior to serving, make the whipped cream. Add all the whipped cream ingredients to a bowl. Using a hand mixer to beat until soft peaks form. Top each Pot De Crème with whipped cream.

Notes

A barrel age stout will give you a stronger beer flavor, a mild stout like an oatmeal or milk stout will give you a milder flavor.