• Heat the beer, cream and milk in a bain marie. Beat the egg yolks along with the sugar and add to the mixture, whisking vigorously. Pour the mixture into ramekins and bake at 150°C (300°F) for 15 to 20 minutes.
• Allow to cool in the refrigerator for 24 hours. Before serving, sprinkle over some brown sugar, use a torch to colour it and finish with a drizzle of maple syrup.