Stout Crème Anglaise

[Dave Savoie]

The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.

1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
5 large egg yolks
3/4 cup packed light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla

Bring beer just to a boil in a small heavy saucepan, then remove from heat.

Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.

Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.

[Dean]

I've made that exact recipe before!  i knew it looked familiar: http://www.epicurious.com/recipes/food/ ... ise-231662

[Kyle]

that looks great... and I have stout brewing.