Active Time

　　20 min

　　Total Time

　　1 1/2 hr (includes chilling)

　　The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.

　　

Ingredients

Makes about 1 1/2 cups

　　1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)

　　5 large egg yolks

　　3/4 cup packed light brown sugar

　　1/4 cup heavy cream

　　1 teaspoon vanilla

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Bring beer just to a boil in a small heavy saucepan, then remove from heat.

　　

Step 2

Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well. Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly. Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes.

　　

Step 3

Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool. Remove from ice bath and refrigerate, covered, until cold, at least 1 hour.

　　Cooks' note:

　　Sauce can be chilled up to 2 days.