I know that Oktoberfest started as the celebration of a royal wedding that would have put the recent William/Kate union to shame. I also know that it is not an actual proper Holiday.

But for those of us completly in love with all things Beer, it might as well be.

Oktoberfest, as in the one that takes place late September to Early October in Munich, is about LOCAL beer. I love all beer, but I have a special affinity for beer brewed close to home. Although this beer isn’t actual German beer, being that I am in California, it is in line with the locavore spirit of Oktoberfest and their rule for never serving any beer at the official Oktoberfest Festival that is not brewed in their own backyard. And that backyard would be the Munich City limits.

For this recipe, which I loved SO much, I used another incredible local craft beer, this one came from Bison Brewing . Honey Basil Beer. It’s local (to those of us in California), it’s organic and the flavors are amazing.

Beer Creme Brulee: Creme Beer-lee

3/4 cups heavy cream

3/4 cup Bison Honey Basil Beer (can sub German style wheat beer)

5 egg yolks

1/2 cup sugar, plus another 1/4 cup for the topping

Preheat the oven to 300.

Put the cream, and beer in a sauce pan over medium heat. Cook just until its bubbly around the edges but not boiling. Remove from heat, cover and allow to cool for about 15 minutes. In a bowl, combine the egg yolks, and 1/2 cup of sugar. Whisk until frothy, about 3 minutes. While continuing to whisk, slowly add the cooled cream mixture until well combined. Put 8 ceramic ramekins in a baking dish, filling the baking dish with about 1 inch of water (don’t get any water in the ramekins). Pour your custard through a mesh strainer into ramekins. Cover the baking dish with aluminum foil and bake for 40-45 minutes or until the edges are set and the middle is still slightly wobbly. Remove from oven and allow to cool, at room temp, in the water filled baking dish for 30 minutes. Transfer to a plate and allow to chill and set in the fridge for 4 hours. Right before serving, cover the top of your set custard with an even, thin layer of sugar (about 1/2-1 tsp). Then run a culinary torch over your sugar, slowly, until it melts and turns an amber color. Notes