Our Narwhal Imperial Stout is a beast of malt expression, and our executive pastry chef Kelly Lazarovich teased out its rich flavors in this pot de creme recipe.
What’s pot de creme? Amazing custard. Just some real creamy, divine stuff.
“You could serve this at a dinner party where it looks like you worked really hard,” Kelly says, “but it’s pretty easy.”
Beer, coffee, chocolate and more. This is a good time in the kitchen.
Now, we’re fans of the tasty meringue recipe that follows, but you can always tap out here. Hit the custard with a swirl of whip cream and call it good. There may be profound, satisfied silence as your friends take the first bites.
If you aren’t serving the Narwhal custard right away, you can refrigerate the meringue, covered, until you’re ready. Once it’s dessert time, place a heaping spoonful of meringue in the center of each pot de creme.
If inspired, step up the fancy with a torch. A hint of golden-brown color and the smell of toasted marshmallow make this Imperial treat even more irresistible.