Noire de Chambly Crème Brûlée


Serves 6


- 1 cup cream

- 6 tbsp. milk

- 12 oz. Noire de Chambly

- 1 1/3 cup sugar

- 10 egg yolks




  • Mix cream, milk, and Noire de Chambly in a saucepan and bring to a boil.
  • While mixture is heating, vigorously whip egg yolks with sugar. Once mixture is boiling, slowly pour onto egg yolks while mixing.

Cooking the crème brûlée

  • Preheat oven to 300°F.
  • Strain mixture through a fine mesh sieve and pour into small porcelain or earthenware custard cups.
  • Cook crème brulée in a water bath of preheated water for 1 to 1¼ hours. Check for doneness: the crème brûlée should still be a bit jiggly and should not be browned (actuellay, the crème brûlée is already brown because of the beer color).
  • Let cool for at least two hours.
    Just before serving, sprinkle with sugar and caramelize with a propane torch or by broiling on the top oven rack.

Garnish with berries, serve, and enjoy!


Source: Louis-Pierre Dion, Café Au Temps Perdu.