Stout Crème Anglaise

• 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
• an instant-read thermometer

1. Bring beer just to a boil in a small heavy saucepan, then remove from heat.
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 175u0b0F on thermometer (do not let boil), about 5 minutes.
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.

stout, egg yolks, brown sugar, heavy cream, vanilla, thermometer

Taken from www.epicurious.com/recipes/food/views/stout-creme-anglaise-231662 (may not work)