6 servings
15 minutes
45 minutes
Medium
Our Narwhal Imperial Stout is a beast of malt expression, and our executive pastry chef Kelly Lazarovich teased out its rich flavors in this pot de creme recipe.
What’s pot de creme? Amazing custard. Just some real creamy, divine stuff.
Beer, coffee, chocolate and more. This is a good time in the kitchen.
Ingredients
5 ounces of Narwhal Imperial Stout
1 shot/ounce of espresso
3/4 cup of milk chocolate
1/2 cup of sugar
1 can of coconut milk (14 ounces)
2 Large eggs
Step 1
Preheat oven to 300° F.
Step 2
Over medium-high heat in a pot, mix the coconut milk and sugar. Bring to a boil, then remove from heat.
Step 3
Whisk the eggs in a bowl, then add the coconut milk into the eggs only a couple of tablespoons at a time. (You want to prevent the eggs from curdling.) Once you’ve added half the coconut milk, pour in the rest while whisking.
Step 4
Pour the milk-egg mixture over the chocolate. Let sit for 1-2 minutes to allow chocolate to melt.
Step 5
If you have an immersion blender*, blend until everything combines. Then add Narwhal and espresso, blending until smooth. (Try not to create bubbles when using the immersion blender. Keep it under the surface of the mixture.) *If using a handheld mixer, one additional step: pour your smooth mixture once through a fine mesh strainer.
Step 6
Let the mixture sit for a few minutes to allow any air bubbles to rise to the top. Skim off the bubbles.
Step 7
Divide the mixture into bake-proof ramekins or bowls. (We used 4-ounce ramekins and poured 3 ounces of mixture into each ramekin.)
Step 8
Set ramekins in a shallow dish. Fill the dish with hot water, stopping when the water reaches halfway up the sides of the ramekin.
Step 9
Bake for about 30 minutes, or until the custard reaches 180° F in the center. No thermometer? Make sure the edges are set and the center still has a slight jiggle.
Step 10
Remove dish from oven and let sit for about 20 minutes, or until you can handle the ramekins comfortably with bare hands. Refrigerate ramekins until chilled.
Ingredients
1 cup + 2 tablespoons of sugar
4 Large egg whites
Step 1
In a pot, bring 1-1/2 inches of water to a boil. Reduce to simmer.
Step 2
In a bowl that fits atop the pot, whisk together egg whites and sugar.
Step 3
Place bowl over the simmering water. Adjust temperature as needed to keep water at a simmer, not a boil.
Step 4
Gently whisk the egg-sugar mixture every few minutes until it reaches 175° F. (Be sure to scrape down the sides of the bowl with a rubber spatula to keep the egg whites from cooking on the sides of the bowl.)
Step 5
If you have a stand mixer*, pour in the egg-sugar mixture and secure the whip attachment. Whip on medium-high until the meringue has cooled and it forms stiff, glossy peaks. *If using a handheld mixer, first transfer the egg-sugar mixture into a different bowl so it cools more quickly as you whip. Look for the same stiff, glossy peaks.
If you aren’t serving the Narwhal custard right away, you can refrigerate the meringue, covered, until you’re ready. Once it’s dessert time, place a heaping spoonful of meringue in the center of each pot de creme.
If inspired, step up the fancy with a torch. A hint of golden-brown color and the smell of toasted marshmallow make this Imperial treat even more irresistible.
“You could serve this at a dinner party where it looks like you worked really hard, but it’s pretty easy.”
