Rochefort 10 Crème Brûlée
Makes 10 six-ounce servings. (Sean Paxton)
3 cups heavy cream, not ultra-pasteurized, preferably organic
10 egg yolks, from extra large eggs
½ cup soft dark sugar
¼ cup Rochefort Trappist 10, Abbaye Notre-Dame de Saint-Remy
1 pinch sea salt
½ cup sugar for candi crust
Butane or propane torch
In a medium sized sauce pan, over low heat, add cream and warm to 150°.
In a large bowl, add room temperature egg yolks and using a whisk, beat until light and fluffy, about 30 seconds. Add the sugar and beat for another minute to fully mix in the sugar. Add the Rochefort 10 and salt, whisking to combine. Slowly add the warmed cream in a steady stream, whisking as it is added to the bowl.
Preheat the oven to 250°.
Take the finished custard base and divide it equally among 10 six-ounce ramekins. If there are bubbles on the surface of the custard, using the torch, lightly wave the flame over the bubbles, causing them to burst and a flat surface is created. Place the ramekins into a large oven proof container and fill with warm water half way up the sides of the dishes. Place in the center of the oven and bake for 1 hour, checking to see if the custard has set. Remove from the oven and let cool to room temperature. Once cool, place in the refrigerator until ready to serve.
To finish the Crème Brûlée, remove the ramekins from the refrigerator and add a teaspoon (for a thin crust) to a tablespoon of sugar (for a thicker crust) evenly over the surface of the custard. Taking a torch, slowly wave the flame over the sugar, watching the sugar melt. Don't keep the flame in one place, but slowly go over the whole surface. This will prevent the sugar from burning. The sugar will dissolve and turn a light caramel brown color. Repeat with the next ramekin and serve immediately.