As a nod to the German October Fest, here’s a fun beer take on the classic dessert.
By Jackie Dodd

Oktoberfest kicked off this past Saturday, in Munich Germany. For over 200 years, this festival has dedicated over two weeks each year to celebrate German culture, locally brewed German beer and the pride that comes with it.

This year Oktoberfest will run from September 17^th until October 3^rd and feature, as always, only beer brewed within the Munich city limits. What is seen today as a Beer Holiday began in 1810 as a parade to commemorate the royal wedding of Prince Ludwig and Therese of Saxe-Hildburghausen, has become a well attended annual event that is replicated all over the globe.

Along with German beers, the festival also offers traditional native fare such as roasted duck, potato-dumplings, red cabbage, Schweinebraten (roasted pork), Steckerlfisch (fish on a stick), and Weisswurt (white sausage.

For more information about this years festivities, you can visit: http://www.oktoberfest.de/en

As a nod to this annual celebration of local beer, this recipe for Beer Crème Brulee was created using a German style beer brewed in the USA.

Oktoberfest Recipe: Beer Creme Brulee

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Author: Jackie Dodd
Total Time: 1 hour 35 minutes

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Description

As a nod to the German October Fest, here’s a lovely beer take on the classic dessert.

Ingredients

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3/4 cups heavy cream
3/4 cup German style wheat beer
5 egg yolks
1/2 cup sugar, plus another 1/4 cup for the topping

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Instructions

Preheat the oven to 300.
Put the cream, and beer in a sauce pan over medium heat. Cook just until its bubbly around the edges but not boiling. Remove from heat, cover and allow to cool for about 15 minutes.
In a bowl, combine the egg yolks, and 1/2 cup of sugar. Whisk until frothy, about 3 minutes.
While continuing to whisk, slowly add the cooled cream mixture until well combined.
Put 8 ceramic ramekins in a baking dish, filling the baking dish with about 1 inch of water.
Pour your custard through a mesh strainer into ramekins.
Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the edges are set and the middle is still slightly wobbly.
Remove from oven and allow to cool, at room temp, in the water filled baking dish for 30 minutes. Transfer to a plate and allow to chill and set in the fridge for 4 hours. Right before serving, cover the top of your set custard with an even, thin layer of about of sugar (about 1/2-1 tsp). Then run a culinary torch over your sugar, slowly, until it melts and turns an amber color.