It’s December, which means the holidays, which means you’d better get your go-to recipe in order. Good thing we’ve got you covered. You ready for this? Orange Custard with Celebration IPA Chocolate Glaze.
We know, we know. You’re looking at the recipe and freezing up. Trust us, you can do this. Remember those chocolate oranges from childhood? This recipe turns that flavor up to 11. Grab a spoon.
2 cups heavy cream
2/3 cup sugar, divided
Zest and juice from one orange
¼ teaspoon cinnamon
½ teaspoon vanilla
5 egg yolks
In a sauce pot, bring cream, zest, cinnamon, vanilla and half the sugar to a simmer. In a separate bowl, whisk the yolks with remaining sugar. Slowly—very slowly—whisk the warm cream mixture into the egg mixture, just a little at a time.
Then pour that new mixture evenly among several small bowls or ramekins if you’ve got ’em.
Grab a large glass baking dish and lay a kitchen towel flat on the bottom. Place bowls or ramekins on top of towel, making sure they’re flat and stable. Pour water into baking dish until it reaches halfway up the bowls. Carefully place the dish into your oven that’s heated to 350 degrees, making sure water doesn’t get into the bowls. Bake for 18-20 minutes then turn dish around in oven. Bake another 10 minutes, checking doneness throughout. They will be done when you tap the side of bowl and the mixture barely moves. Remove from oven and place in fridge. Let rest for at least 4 hours.
1 Tablespoon butter
½ cup Celebration IPA
Melt chocolate, butter, and Celebration IPA in a metal or glass bowl placed over a pot of shallow simmering water. Whisk occasionally while melting. When chocolate is completely melted and all ingredients are incorporated, glaze is ready. Remove from heat and carefully spread a few spoonfuls over each custard, forming a chocolate layer on top. Return to refrigerator to harden chocolate.
4 cups sugar (plus a little extra for dusting orange peels)
½ cup Celebration
Using a knife, cut rind off of an orange. Remove as much pith as possible and cut peel into thin strips. Poach rind in simmering water for 10 minutes and strain. Place 2 cups sugar, ¾ cup water, and orange rind in a pot and simmer for 20 minutes. Strain and toss peels in extra sugar. Set aside to dry.
Meanwhile, melt 2 cups of sugar over medium-low heat. When dissolved and turning caramel in color, whisk in ½ cup Celebration. Mixture will harden. Whisk over low heat until it becomes liquid again. Pour caramel onto wax paper, parchment paper or foil (caramel will be pliable) and let harden.
Chop and crumble orange rinds and caramel into small pieces and sprinkle over hardened chocolate glaze. Drink the rest of that Celebration bottle—you just won the holidays.