- 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.