Guinness Crème Brulee with Irish Whiskey Snaps

11:30 am on 12 March 2012

Preparation 30 minutes + 6 hours or overnight chilling
Cooking 20 minutes

(Serves 8)


Crème Brûlée

  • 350 ml (1 1/3 cup) Guinness
  • 350 ml (1 1/3 cup) cream
  • 7 egg yolks
  • 130 g (1/3 cup) caster sugar
  • Icing sugar,for caramelising the tops

Whiskey snaps

  • 60 g butter
  • 2 tablespoons golden syrup
  • 40 g (¼ cup) brown sugar, firmly packed
  • ½ teaspoon ground ginger
  • 40 g (¼ cup) plain flour
  • 2 teaspoons (10ml) Irish whiskey


Crème Brûlée

Place Guinness in a small saucepan and boil vigorously until reduced to 35ml.

Meanwhile, heat cream just to boiling point(in a small saucepan or in the microwave).

In a large bowl, whisk the egg yolks and caster sugar until light and fluffy. The mixture should form ‘ribbons’ when it runs off the beaters.  Slowly pour the boiling cream into the sugar and egg mix and combine gently with a wooden spoon. Try to avoid getting too many bubbles.  Add Guinness reduction and mix well. 

Pour the mixture back in to a clean saucepan and cook over a low heat or a double boiler, stirring constantly with a wooden spoon, until it is thick enough to coat the back of a spoon (approximately 15 minutes).Pour the custard into 8 x 120ml ramekinsand chill in the fridge for at least 6 hours, or overnight.

Whiskey snaps

Preheat oven to 200⁰C (180⁰C fan-forced).  Line two baking trays with baking paper or silicon baking maps.

Melt butter, golden syrup and brown sugar in a small saucepan over low heat.  As soon as it starts to bubble, remove from heat and fold in ginger, flour and whiskey. Mix until smooth.  Using 2 teaspoons, place four half walnut sized spoons of mixture on the prepared trays, making sure the snaps are well spaced as they will flatten and spread in the oven.  Bake in oven in batches for about 5-7 minutes until they are a rich golden brown. Leave the snaps on the baking sheet for a few minutes until cool enough to handle, then quickly loosen each snap from the tray one at a time with a palette knife. Working quickly, wrap each snap round a rolling pin with your hands, gently pressing into the round shape.  Remove when set and allow to cool on a rack. 

To serve

Dust the top of the brûlée’s with icing sugar and caramelise with a blow torch or pack ramekins in ice and brown under the grill. Serve immediately with the whiskey snaps.

John Hawkesby’s wine recommendation

Gladstone Vineyard 2011

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