This after dinner dessert uses New Belgium's 1554 dark ale. After “taste testing” the brew, I knew it's chocolate undertones would be a perfect base for a dark, rich caramel over a traditional Spanish flan. To compliment its flavors I infused it with coffee, cocoa, and a hint of orange zest. To sweeten it up, real maple syrup.
To brighten up the traditional flan, I also added orange zest to the custard giving it subtle undertones.
This flan would pair beautifully with a Spanish moscatel, dark roasted coffee or even a 1554 Enlightened Black Ale from New Belgium.
Ingredients:
For the Caramel
2 bottles of 1554 Enlightened Black Ale from New Belgium
3 tbls ground coffee
2 tbls unsweetened cocoa
zest of 1 orange
1/2 cup real maple syrup
For the Custard
3 cups whole fresh milk
2 tsp pure vanilla extract
2 farm fresh eggs
6 farm fresh egg yolks
1/2 cup real maple syrup
zest of one orange
To brighten up the traditional flan, I also added orange zest to the custard giving it subtle undertones.
This flan would pair beautifully with a Spanish moscatel, dark roasted coffee or even a 1554 Enlightened Black Ale from New Belgium.
Ingredients:
For the Caramel
2 bottles of 1554 Enlightened Black Ale from New Belgium
3 tbls ground coffee
2 tbls unsweetened cocoa
zest of 1 orange
1/2 cup real maple syrup
For the Custard
3 cups whole fresh milk
2 tsp pure vanilla extract
2 farm fresh eggs
6 farm fresh egg yolks
1/2 cup real maple syrup
zest of one orange
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Signing UpStep 1: Make the Caramel
Caramel:
1. In a deep pan, bring the beer, ground coffee, cocoa, maple syrup and orange zest to a boil.
2. Reduce the heat and simmer over medium-low, stirring often to prevent from burning. You want to reduce the mixture by about half until you are left with a thick syrup that coats the back of a spoon. Depending on your heat, this can take anywhere from 30-60 minutes.
3. Once the syrup has reduced, strain through a cheesecloth. This will leave you with a smooth syrup void of any coffee grains or orange zest. Do this right away as the mixture will thicken as it cools.
4. Once you have strained the syrup, add enough to the bottom of your flan molds to coat the bottom.
1. In a deep pan, bring the beer, ground coffee, cocoa, maple syrup and orange zest to a boil.
2. Reduce the heat and simmer over medium-low, stirring often to prevent from burning. You want to reduce the mixture by about half until you are left with a thick syrup that coats the back of a spoon. Depending on your heat, this can take anywhere from 30-60 minutes.
3. Once the syrup has reduced, strain through a cheesecloth. This will leave you with a smooth syrup void of any coffee grains or orange zest. Do this right away as the mixture will thicken as it cools.
4. Once you have strained the syrup, add enough to the bottom of your flan molds to coat the bottom.
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16
barefootbohemian says:
Feb 18, 2012. 10:31 AMReplyI am going to have to stop looking at the finalist entries. I will gain a ton just reading them! This looks wonderful and I really must try it!
im3733 says:
Feb 11, 2012. 11:24 AMReply
After much searching, I was deeply saddened to find that I cannot get 1554 in my area without having it shipped (don't wanna pay shipping). Is there a good or at least adequate substitute that is (or should be) available in the Detroit area?
mguer133 says:
Feb 8, 2012. 4:37 AMReply
This the next recipe on my to-do-list!
33
mstyle183 says:
Feb 7, 2012. 11:14 AMReply
holy cow.. i want some!!
paganwonder says:
Feb 7, 2012. 6:39 AMReply
Flan...1554...coffee...FTW!!!
108
Penolopy Bulnick says:
Feb 6, 2012. 11:43 AMReplyThis is such a beautiful dessert!
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