Adapted from Epicurious: Chef Shane Coffey
Yield: 6 servings
8 large egg yolks, room temperature
1 cup sugar
14.9 oz can Guinness Draught (If the can isn't available, measure 15 oz from Guinness Draught in the bottle.)
3 cups heavy cream
7 oz bittersweet chocolate (70-72% cacao), finely chopped
Chocolate shavings for garnish.
Whisk together the egg yolks and sugar in a large nonreactive bowl. Set aside.
Pour the beer slowly into a 4-cup measuring cup. Pour down the side to reduce the foaming. Pour half (7/8 cup) into a heavy-bottomed 3-quart saucepan. Add 2 1/4 cups heavy cream and whisk to combine. Set the pan over medium heat, whisking occasionally, until bubbles just begin to form at the edges. Remove from heat, add the finely chopped chocolate and whisk until smooth.
Slowly pour the hot chocolate mixture into the egg and sugar mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan. Over medium heat, cook the mixture, whisking steadily until the mixture thickens and coats the back of a spoon, about 15 minutes.
Pour the pudding into a blender and blend on high for 1 minutes. Divide the pudding among the serving glass or bowl leaving one inch of head space at the top. Cover with plastic wrap and refrigerate until chilled and set.
While the pudding is setting up, make the topping. Pour the remaining Guinness into a small saucepan and bring to a boil over medium heat. Reduce the heat to low. Simmer the beer, uncovered, until reduced to 1 Tablespoon, about 20 minutes. Pour the syrup into a small bowl to cool.
Beat the remaining cream until soft peaks form. Add the cooled Guinness syrup and beat until combined. Divide the cream among the six puddings, sprinkle with shaved chocolate and serve.