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creme brulee

Creme Brulee Stout Mascarpone Stuffed Donuts

December 22, 2016 by rachelle 5 Comments

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

 

I wanted a White Christmas.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

So I fried up some beer donuts and made it snow.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are.  They are some time consuming donuts for sure, but they are by no means complicated.  Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.

It is the holidays after all!

There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer.  I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without.  I love love love this seasonal Creme Brulee Stout from Southern Tier.  If you can get your hands on some you should buy it all and hoard it for yourself like I do.  I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.

I hope you all have a very happy and hoppy holiday! 🙂

Love, Rach

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.
Print

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

  • 1 1/2 cups whole milk
  • 5 tablespoons butter
  • 2 packets active dry yeast
  • 1/2 cup warm beer
  • 2 eggs lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 4 - 4 1/2 cups flour
  • 1 cup powdered sugar
  • 1 quart bottle of canola oil for frying

For the Filling

  • 8 ounces mascarpone
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons beer

Instructions

For the Donuts

  1. Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
  2. Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
  3. Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
  4. Add beer/yeast mixture
  5. Add eggs, vanilla, and salt
  6. Turn mixer on low and add flour 1 cup at a time until incorporated
  7. Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
  8. Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
  9. Roll dough out to about 3//4 inch thick square on a well-floured surface
  10. Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
  11. Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
  12. Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
  13. Heat oil in a large Dutch oven to 365 degrees
  14. Carefully and in batches add dough to hot oil and fry for about two minutes on each side
  15. Remove from oil and set on a wire rack with paper towels underneath to catch drips
  16. Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
  17. Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

  1. Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
  2. Add powdered sugar 1 cup at a time and beat until smooth
  3. Add beer and mix until combined
  4. Transfer filling to a pastry bag fitted with a round-holed tip
  5. Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
  6. Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut

NOTES:

  1. I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts.  The amount will vary according to the size of the cutter you use.
  2. Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again.  They will puff up like nobody’s business when you drop them in the hot oil
  3. Cream cheese could be substituted for the mascarpone
  4. I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.
Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling | Beer Girl Cooks

Creme Brulee Stout Mascarpone Stuffed Donuts

Creme Brulee Stout Mascarpone Stuffed Donuts

Filed Under: Sweets Tagged With: beer, beer donut, breakfast, Christmas, christmas breakfast, creme brulee, desserts, donut, doughnut, holiday, holiday breakfast, mascarpone, powdered sugar, stout, stuffed donuts, sweets, vanilla

Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

March 17, 2016 by rachelle 52 Comments

Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

Creme Brulee Stout Ice Cream Float

 

Yeah, I went there.  But it’s St. Patrick’s Day AND it’s my birthday, so I’m allowed to be totally over the top.  In fact, I think it’s encouraged and even required to be totally over the top on your birthday.  And since it also happens to be St. Patrick’s Day, I decided beer everywhere is a must.

 

Creme Brulee Stout Ice Cream Float

 

Now, I know that y’all have seen me use this Creme Brulee Stout in those brownies, and I want to be clear that the fine folks at Southern Tier Brewing are not sponsoring this post or compensating me for putting their delicious beer in everything lately.  I just love this beer.  It’s just that good.  Seriously.

 

Creme Brulee Stout Ice Cream Float

 

Now that we’ve got the legal stuff out of the way, let’s get back to all things me, my birthday, and this float.  My friends and fellow home brewers have been making stout floats for as long as we’ve been brewing.  I highly recommend it.

 

Creme Brulee Stout Ice Cream Float

 

I had the idea to make Creme Brulee Stout No-Churn Ice Cream after I made these brownies and this Mint Chocolate Chip No-Churn Ice Cream.  It was like all this ice cream and beer ideas were flying around in my head and collided to explode into the Creme Brulee Stout No-Churn Ice Cream.

 

Creme Brulee Stout Ice Cream Float

 

Of course I couldn’t stop there.  Because why wouldn’t I toss it into some beer.  But not just any beer – the beer that is the object of my obsession lately – Southern Tier Creme Brulee Stout.

 

Creme Brulee Stout Ice Cream Float

 

And the Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream was born.

 

Creme Brulee Stout Ice Cream Float

 

So it seemed appropriate to share it with you on the day I was born.

 

Creme Brulee Stout Ice Cream Float

Creme Brulee Stout Ice Cream Float

Creme Brulee Stout Ice Cream Float

Creme Brulee Stout Ice Cream Float

 

Happy St. Patrick’s Day, y’all!  Cheers!

P.S. Scroll down to enter the HelloFresh $500 worth of meals giveaway!

 

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Ice Cream recipe adapted from Martha

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Creme Brulee Stout Float

Creme Brulee Stout Ice Cream Float

Filed Under: Drinks, Sweets Tagged With: beer, creme brulee, creme brulee stout, dessert, float, ice cream, no-churn, stout, stout ice cream, stout ice cream float

Pumpkin Creme Brulee

October 1, 2015 by rachelle 30 Comments

Happy Fall Y’all!

 

DSC_0005

 

Seriously?  OMG!  My sincerest apologies.  I know how corny that was and I’m pretty sure I saw that phrase painted on a wooden block in a cluttered up dust collector (A.K.A. knick knack) store or maybe on a magnet somewhere.  I just couldn’t help myself because my crazy enthusiasm for the pumpkin makes me kinda bonkers.

Let’s rephrase…..

Happy October!   I just get so totally excited every year in October because it becomes socially acceptable (FINALLY) to cook, bake, and do all things fun with pumpkin!

 

DSC_0105

 

Now, please don’t misunderstand me here.  I LOVE LOVE LOVE every single thing about pumpkin! I’m completely guilty of baking with it all year long.  In fact, I also sometimes confess publicly to this lawless misconduct and published Pumpkin Whoopie Pies on this here website back in August of 2014.  I also shared a Pumpkin Soup in February of this year.

 

I’m such a rebel.

 

DSC_0018PM3

 

I have never been a rule follower and I’m socially unacceptable on a disturbingly regular basis.  It was difficult to restrain myself from going rogue and posting pumpkin recipes on the 4th of July, and I had a lot of built up pumpkin neglect frustration, so I needed something ridiculous and epic.

 

DSC_0105PM3

 

Pumpkin Creme Brulee was how I rolled.

 

DSC_0130PM2

 

Happy Fall, Y’all! Hehehe

 

 

Print

Pumpkin Creme Brulee

Ingredients

  • 2 cups heavy cream
  • 2 tablespoons vanilla bean paste
  • 1 can pumpkin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cups sugar plus a couple of tablespoons more for finishing
  • 8 egg yolks

Instructions

  1. Preheat oven to 300
  2. Heat cream over low heat, add vanilla, pumpkin and spices, bring to simmer, remove from heat and set aside and let cool slightly
  3. Whisk together egg yolks and sugar - it will become a light yellow color
  4. Add 1/2 cup of the cream to eggs, whisking constantly
  5. Continue to add cream 1/2 cup at a time, while whisking constantly
  6. Microwave water in measuring cup to boiling or boil on stove top
  7. Set ramekins in a baking dish, transfer custard to ramekins (I used a large measuring cup for easy pouring), set dish on oven rack, pour water in baking dish halfway up sides of ramekins
  8. Bake at 300 30 - 40 minutes, depending on size of your ramekins
  9. Carefully remove the ramekins (I used a large spatula) and cool completely on a wire rack
  10. Refrigerate overnight
  11. Remove from refrigerator about 30 minutes prior to serving
  12. Just before serving sprinkle evenly with a thin coating of sugar - I used about 1 1/2 tablespoons for each one, but you can make it thicker or thinner if you want
  13. Using a kitchen torch, melt the sugar until it forms a thick crust
  14. Serve immediately

Notes:  The custard mixture made 4 cups of liquid prior to baking.  I only had 4 large shallow ramekins, so I had some leftover and just pour it into pudding cups.  It would have made 6 if I had more ramekins – note to self – buy more ramekins!

Filed Under: Archives Tagged With: creme brulee, custard, dessert, fall, pumpkin, pumpkin creme brulee, pumpkin pie, thanksgiving

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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