1 Cup Brother Thelonious Beer
1 Cup Brown Sugar
1/4 Tsp. Kosker Salt
1/2 Tsp. Orange Extract
1/2 Tsp. Lemon Extract
1/4 Tsp. Cardamon
1 Tsp. Vanilla Extract
1 Cup White Sugar
1 Whole Eggs
1 Egg Yolk
6 Cups Heavy Cream
Caramel Topping: In a small sauce pan, over medium heat, combine Brother Thelonious beer, brown sugar,
salt, 1/4 teaspoon orange extract, 1/4 teaspoon lemon extract, and 1/8 teaspoon cardamom. Cook until thick.
Place caramel into six, one-cup oven safe ramekins. Roll caramel around until inside is coated.
Place in refrigerator to harden until the custard is ready.
Preheat oven to 325 degrees Fahrenheit.
Custard: In a medium pot, over medium-high heat, combine cream, vanilla, white sugar, 1/4 teaspoon orange extract, 1/4 teaspoon lemon extract, and 1/8 teaspoon cardamom. Heat until 160 degrees Fahrenheit. Whisk eggs, temper hot cream into eggs, and pour tempered egg mixture into pot and stir. Remove from heat. Pour custard mixture over caramel in ramekins.
Cover with foil, place in a shallow roasting pan, and pour water halfway up ramekins.
Cook for forty five minutes, remove foil, dump water, and place in a refrigerator for 2 hours to overnight. When ready to serve, cut custard around the rim of ramekin with a thin knife, place a plate on top of the ramekin, and turn them both over onto a counter top. The custard should loosen and release with a gentle tap.
Pairs Well With
Brother Thelonious Belgian Style Abbey Ale
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).