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I'm not a dessert person, but wanted to make something fabulous for the holidays.
At NHC in 2011, the dessert they served at the banquet was a flan with a malted barley caramel sauce infused with cascade hops. It was outstanding.
So, how to make something like this??
I'm sure the flan is straightforward. I could use LME, but that would be boring.
Maybe mash some grains (caramunich?) and reduce down to a syrup and add some cascade dust?
Anyone does anything like this?
At NHC in 2011, the dessert they served at the banquet was a flan with a malted barley caramel sauce infused with cascade hops. It was outstanding.
So, how to make something like this??
I'm sure the flan is straightforward. I could use LME, but that would be boring.
Maybe mash some grains (caramunich?) and reduce down to a syrup and add some cascade dust?
Anyone does anything like this?