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.
Sauce can be chilled up to 2 days.
Recipe information
Total Time
1 1/2 hr (includes chilling)
Yield
Makes about 1 1/2 cups
Ingredients
Special Equipment
Preparation
Step 1
Bring beer just to a boil in a small heavy saucepan, then remove from heat.
Step 2
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.
Step 3
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.
