Guinness® Crème Brûlée

Directions

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.