Guinness® Crème Brûlée


  1. Combine the heavy cream, Guinness beer, and cup of sugar into a medium saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. 
  2. Cream the vanilla extract, cup sugar, and egg yolks together using an electric hand mixer until light and fluffy. 
  3. Pour the Guinness mixture slowly into the egg mixture while whisking at low speed. Whisk until fully incorporated and smooth. 
  4. Divide the mixture into 4 ramekins.  
  5. Cut the ridged rim off the aluminum foil pan and set aside. 
  6. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 300°F, then press Start/Pause. 
  7. Insert the aluminum foil pan into the preheated air fryer. 
  8. Add 1 cup of hot water to the bottom of the aluminum foil pan, then place 2 ramekins into the pan. 
  9. Set temperature to 300°F and time to 40 minutes, then press Start/Pause.  
  10. Remove the crème brûlée when the custard is set. It should jiggle but not be liquid. 
  11. Cool the crème brûlée completely in the refrigerator, about 2 hours.  
  12. Remove the crème brûlée from the refrigerator and let come to room temperature, about 30 minutes. 
  13. Divide the remaining cup of sugar amongst the 4 ramekins and spread evenly on top. Gently tap out the excess sugar. Carefully use a kitchen torch to melt the sugar and form a crispy top.  
  14. Allow the crème brûlée to cool and set for 5 minutes before serving.  
  15. Garnish the tops of the crème brûlée with berries and mint and serve immediately.