Welsh Rabbit

• 1 cup Guinness stout
• 1 cup heavy cream
• 9 ounces extra-sharp cheddar cheese, shredded (3 cups)
• 4 large egg yolks
• 1 1/2 tablespoons Worcestershire sauce
• 2 teaspoons dry mustard
• Salt and freshly ground pepper
• Eight 1/2-inch-thick slices of whole-grain country bread, toasted

1. Preheat the broiler.
2. In a small saucepan, boil the stout over high heat until reduced to 1/2 cup, about 4 minutes.
3. Add the cream and boil until reduced to 3/4 cup, about 4 minutes.
4. Scrape into a bowl and let cool to room temperature.
5. Stir in the cheddar, egg yolks, Worcestershire sauce and dry mustard and season with salt and pepper.
6. Arrange the toasts on a large rimmed baking sheet.
7. Spread the toasts with a 1/4-inch-thick layer of the cheddar mixture.
8. Broil 4 inches from the heat for about 2 minutes, until the topping is bubbling and browned around the edges.
9. Serve right away.

stout, heavy cream, cheddar cheese, egg yolks, worcestershire sauce, mustard, salt, country bread

Taken from www.foodandwine.com/recipes/welsh-rabbit-january-2009 (may not work)