The other day I mentioned Goose Island Cascade Pumpkin Brulee and Eric Trimmer asked for a recipe. Here it is.
As already noted, Goose Island brewmaster Greg Hall says to bury the eggs in a container with the Cascade hops, seal, and refrigerate for 3-5 days. Goose Island Brewmaster Greg Hall says that because eggs are porous, they will breathe the hops aroma and perfume the eggs. He suggests and extra special bitter with the brulee.
10 raw eggs
1/2 pound Cascade hops (either pellets or whole hops)
1/2 pound cooked pumpkin or butternut squash, puréed
1/2 cup milk
2 cups heavy cream
1/2 cup sugar
2 vanilla beans, split lengthwise
Pinch of salt
Pinch of nutmeg
Pinch of cinnamon
1/4 pound brown sugar
1. Seal the eggs in a container with the Cascade hops for 3-5 days.
2. Preheat oven to 300º F. Place all ingredients except eggs and brown sugar into a heavy-bottomed medium saucepan. Bring to a boil over medium heat.
3. Remove from heat, and let sit so the beans can steep for at least 1 hour, or until mixture cools to room temperature.
4. Strain through a mesh sieve, discard the vanilla beans, and gently push the pumpkin through the sieve.
5. Pour 1/2-inch hot water into a 2-inch deep, 13×21-inch baking dish (or use two smaller baking dishes). Place in oven for 15 minutes.
6. Separate Cascade-scented eggs, discarding the whites. Whisk the egg yolks into the cooked mixture, and strain again through a fine mesh sieve.
7. Pour into 8 4-ounce brulée dishes or soufflé cups. Place dishes in the water-filled baking dish in the oven. Bake until the custard sets, about 45-60 minutes. A knife inserted into the center will come out dry when set. Remove from the water bath, and let cool at room temperature for 15 minutes. Cover and refrigerate for at least 1 hour before serving. (Steps 1-7 can be done a day in advance.)
8. To serve: Sprinkle the brown sugar evenly across the tops of the brulées. Be careful not to clump the sugar. A propane torch works best for the “bruleeing,” but your oven broiler may be used as well. Place under the flame for about 30 seconds, or until sugar is evenly caramelized. Serve immediately.
8 servings
Copyright Goose Island Brewing Co., Chicago