makes 6 servings
For the pudding:
2/3 cup granulated sugar
3 tablespoons cornstarch
3/4 cup organic heavy cream
3/4 cup Crème Brûlée stout beer (or any chocolate stout)
1 large egg yolk
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
For the whipped cream:
1 cup organic heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1. Whisk together the sugar and cornstarch in a large sauce pot. Stir in the heavy cream, stout beer, and egg yolk.
2. Add the chopped chocolate and, while stirring constantly, bring to a boil over medium-high heat. Once the mixture begins to boil, cook for one minute while whisking.
3. Remove the pot from the heat and stir in the butter, one cube at a time. Then stir in the vanilla extract. 4. Carefully pour the pudding into six containers. (I used 4-ounce jelly jars.) Chill the pudding in the refrigerator until set, about 2 hours.
4. To make the whipped cream, chill your mixing bowl and whisk in the freezer for about 15 minutes.
5. Pour the heavy cream into the chilled mixing bowl and whip at high speed. When the cream begins to thicken, add the sugar and vanilla extract.
6. Continue to whip the cream until stiff peaks form.
7. Add a dollop of whipped cream to each container of pudding right before serving.