Perfect on its own, this Chocolate Imperial Stout Pudding recipe is a great layer of texture and flavor, when combined with the Cherry Flanders Red Sauce layered between the Malted Barley Sponge Cake to make a Belgian Inspired Trifle.

Makes: 3 cups

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2008 | Issue #23

 

 

Home Brew Chef
Chocolate Imperial Stout Custard
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A beer pudding, which gets all its flavor from a Chocolate Imperial Stout. thick, rich and creamy, this recipe is great with a dollop of whipping cream or as a layer in a trifle.
Servings Prep Time
9 guests 5 minute
Cook Time Passive Time
15 minute 4 hour
Servings Prep Time
9 guests 5 minute
Cook Time Passive Time
15 minute 4 hour
Home Brew Chef
Chocolate Imperial Stout Custard
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A beer pudding, which gets all its flavor from a Chocolate Imperial Stout. thick, rich and creamy, this recipe is great with a dollop of whipping cream or as a layer in a trifle.
Servings Prep Time
9 guests 5 minute
Cook Time Passive Time
15 minute 4 hour
Servings Prep Time
9 guests 5 minute
Cook Time Passive Time
15 minute 4 hour
Ingredients
Servings: guests
Units:
Instructions
  • In a large bowl, mix cornstarch, sea salt and sugar with a whisk and place on top of a pot of boiling water. Slowly stir in cream and Brooklyn Black Chocolate Stout, mixing till combined. Stir occasionally until the mixture is thick and coats the back of a wooden spoon, about 12 – 15 minutes total.
  • Pour the pudding into either individual serving cups or a large serving dish. Refrigerate for at least 4 hours to set the pudding or until fully chilled.
  • This recipe can be served as is or used to make a Belgian Inspired Trifle when combined with a Cherry Flanders Red Sauce and a Malted Barley Sponge Cake.
  • Or this pudding recipe can simply be topped with a malted chipping cream.
Recipe Notes

Other Pudding Recipes:

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