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 17th until October 3rd 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.
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Oktoberfest Recipe: Beer Creme Brulee
- Total Time: 95 minutes
- Yield: 4 servings 1x
Description
Indulge in a creamy, decadent Beer Crème Brulee, infused with the rich flavors of German style wheat beer, perfect for celebrating Oktoberfest.
Ingredients
- 3/4 cup (180 ml) heavy cream
- 3/4 cup (180 ml) German style wheat beer
- 5 egg yolks
- 1/2 cup (100 g) sugar
- 1/4 cup (50 g) sugar for topping
Instructions
- Preheat the oven to 300°F (150°C).
- In a saucepan over medium heat, combine the heavy cream and beer. Cook until the mixture is bubbly around the edges but not boiling. Remove from heat, cover, and let it cool for about 15 minutes.
- In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until well combined and slightly thickened.
- Gradually add the cooled cream and beer mixture to the egg yolks, whisking constantly to prevent the eggs from cooking.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
- Divide the custard mixture evenly among ramekins, filling each about three-quarters full.
- Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 50-60 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until thoroughly chilled.
- When ready to serve, sprinkle 1 tbsp of sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp.
- Serve immediately for the best texture.
Notes
- Don’t brulee the sugar until you are ready to serve.
- After about an hour of sitting, the sugar will start to liquefy again.
- Use a German style wheat beer brewed in the USA for an authentic flavor.
- Ensure the custard is thoroughly chilled before caramelizing the sugar for the best texture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25
- Sodium: 40
- Fat: 22
- Carbohydrates: 30
- Fiber: 0
- Protein: 5
- Cholesterol: 210
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Frequently Asked Questions
What type of beer works best in this crème brûlée?
The recipe specifically calls for a German-style wheat beer — it notes that a German-style wheat beer brewed in the USA works well and gives an authentic flavor. Avoid dark stouts or heavily hopped IPAs, as their bitterness would compete with the delicate custard.
Why does the recipe say to add the cream and beer mixture gradually to the egg yolks?
Pouring the hot liquid gradually while whisking constantly is a tempering step that prevents the 5 egg yolks from scrambling. The instructions also specify letting the cream-and-beer mixture cool for 15 minutes before combining, adding an extra margin of safety.
When should I brûlée the sugar topping?
The notes are emphatic: don’t torch the sugar until you are ready to serve. After about an hour of sitting, the caramelized crust will start to liquefy again, so brûlée each ramekin right before it goes to the table for the best crisp texture.
How do I know when the custards are done baking?
Bake at 300°F (150°C) for 50–60 minutes in a water bath (hot water reaching halfway up the ramekins). The custards are done when they are set around the edges but still slightly jiggly in the center — that wobble firms up as they chill for at least 2 hours in the refrigerator.
My neighbors are from Germany and like to make the trek back for Octoberfest, costumes and all! Sounds like a great festival. Nice twist on creme brulee.
I am intrigued! I will make this for my husband, who attended last year in Munich but alas we are now too far away to make the trip again! Great looking recipe!
Many Croatians visit Oktoberfest every year :) I really like your take on creme brulee, the taste must be really interesting because of beer