- Guinness® Crème Brûlée

Guinness® Crème Brûlée

COSORI Original
  • 2 Hrs 45 Min

    Prep Time
  • 40 Min

    Cook Time
  • 8

 - Guinness® Crème Brûlée


  1. Step 1

    Combine the heavy cream, Guinness® beer, and ⅓ cup of sugar into a medium saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes.

  2. Step 2

    Cream the vanilla extract, ⅓ cup sugar, and egg yolks together using an electric hand mixer until light and fluffy.

  3. Step 3

    Pour the Guinness® mixture slowly into the egg mixture while whisking at low speed. Whisk until fully incorporated and smooth.

  4. Step 4

    Divide the mixture into 4 ramekins.

  5. Step 5

    Cut the ridged rim off the aluminum foil pan and set aside.

  6. Step 6

    Select the Preheat function on the Cosori Air Fryer, adjust temperature to 300°F, then press Start/Pause.

  7. Step 7

    Insert the aluminum foil pan into the preheated air fryer.

  8. Step 8

    Add 1 cup of hot water to the bottom of the aluminum foil pan, then place 2 ramekins into the pan.

  9. Step 9

    Set temperature to 300°F and time to 40 minutes, then press Start/Pause.

  10. Step 10

    Remove the crème brûlée when the custard is set. It should jiggle but not be liquid.

  11. Step 11

    Cool the crème brûlée completely in the refrigerator, about 2 hours.

  12. Step 12

    Remove the crème brûlée from the refrigerator and let come to room temperature, about 30 minutes.

  13. Step 13

    Divide the remaining ⅓ cup of sugar amongst the 4 ramekins and spread evenly on top. Gently tap out the excess sugar. Carefully use a kitchen torch to melt the sugar and form a crispy top.

  14. Step 14

    Allow the crème brûlée to cool and set for 5 minutes before serving.

  15. Step 15

    Garnish the tops of the crème brûlée with berries and mint and serve immediately.