Chocolate Imperial Stout Custard
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 |
| 9guests | 5minute |
| Cook Time | Passive Time |
| 15minute | 4hour |
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Ingredients
- 4tablespoon cornstarch
- 1/4cup salt, kosher
- 2/3cup sugar, organic
- 1cup cream, heavy or whippingpreferably not ultra-pasteurized and organic
- 2cup Chocolate Stout,such as Brooklyn Black Chocolate Stout or other American Stout made with Chocolate
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: