Ingredients

• 1 Imperial pint (568ml) of beer — preferably an ale of some sort
• 2 egg yolks
• 40g sugar
• 1/4 tsp ground mace (or nutmeg)
• 1/4 tsp ground cloves
• 1/8 tsp ground ginger
• 25g unsalted butter, diced

Directions

1. In a bowl, whisk egg yolks and sugar together until pale.

2. Put the beer in a saucepan and whisk in the spices. Place over low heat and when slightly warm, add the egg and sugar mixture, whisking as you go. Keep whisking as the temperature increases, but do not let the mixture boil or even get close to boiling. It should be steaming but not bubbling because if it gets too hot, the eggs will cook and the mixture will look curdled. (If you have a kitchen thermometer, try to keep the temperature around 65-70°C, 149-158°F.) Keep stirring while the mixture thickens slightly, which only takes a few minutes.

3. When it has thickened a little, take it off the heat. Add the butter and stir it until it melts into the beer mixture completely. Pour into the appropriate vessels and serve!

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