There are some beers that are best suited to celebrating an occasion; and what better occasion than eating creme brulee!
A good pairing will reflect the weight of the food/beer on the palate, as well as either complimenting or contrasting the flavours. The richness of the creme brulee is cut through by the pine and resin qualities of Epic’s Armageddon IPA, while the green tea flavours are a hat tip to its high hop content.
This beer is described as “an apocalyptic assault on your preconceptions and taste buds”.
#6 Epic Armageddon IPA + Green tea infused crème brûlée
- 300ml Lewis Road Creamery double cream
- 150ml milk
- 4 egg yolks
- 1/2 cup caster sugar
- 1/8 tsp salt
- 2 tsp cornflour
- 1/2 vanilla pod
- 2 green tea bags
- 1 stick cinnamon
- 4-6 tsp caster sugar for topping
- 1 bottle of Epic Armageddon IPA
- Preheat your oven to 150C. You will need 4-6 small ramekins of roughly equal size and shape. Find a large roasting pan, and ensure the ramekins fit side by side in the pan. Fill your kettle and bring it to the boil, ready to pour around the ramekins once they are filled with custard (bain marie) to cook them evenly.
- In a small pot, gently heat the cream and milk with the tea bags, vanilla pod and cinnamon. Don’t let it boil, but slowly infuse the flavours (4-5 mins).
- In a separate large bowl, place the egg yolks, sugar, salt and cornflour. Whisk these until well combined.
- Bring the pot of cream to just below boiling, as soon as it starts to bubble drain it through a sieve into a measuring jug.
- Gently pour the hot cream into the egg yolk mixture, whisking as you go. Sieve this again back into the measuring jug, which enables you to pour it into the ramekins.
- Carefully pour the hot custard evenly into the ramekins. Once this is done, pour the water from the kettle (it should be hot but not scalding) around the ramekins into the roasting pan. Place the pan into the oven.
- Bake for 25-30 mins at 150C. You might find some trial and error with the cooking time. I need to add 10 mins for my oven, which is an old conventional type. I also could not perfect this recipe without the cornflour, although the original recipe did not use any. The texture of the baked custards is far superior to finishing it on the stove top, so I do recommend persevering til you achieve it!
- Once the custard is cooked, let it cool slightly then refrigerate for a few hours. Once cold, you can sprinkle with sugar and caramelise it. This is best done with a culinary blowtorch, but you can place it under the grill on a high heat for just a couple of minutes (the custard will melt a little if you do it this way).