Ingredients:
4
CupsHeavy Cream, preferably organic
CupsHeavy Cream, preferably organic 2 Each Vanilla Bean, split length wise, seeds removed
Each Vanilla Bean, split length wise, seeds removed 1/2 Cup Sugar, organic
Sugar, organic6 Each Egg Yolks, from Large Eggs
Each Egg Yolks, from Large Eggs1PinchSea Salt
PinchSea SaltMakes 8 each 6 ounce ramekins
Vanilla Bean Tripel Infused Pot de Crème
Directions:
In a medium size pan, add cream, sugar and vanilla bean(use the tip of your knife to cut open the bean, use the edge of your knife to scrap out the seeds) (1) over medium heat. Bring mixture slowly to a simmer and remove from heat (2), covering with a lid. Let mixture steep for at least 1 hour. This will allow the cream to be fully infused with the vanilla bean. While the cream is infusing, in another pan, add the Westmalle Triple (3)or beer of choice. Over medium low, slowly reduce your beer to a light syrup consistency. Be sure to watch the beer, as in the beginning it may boil over. If you speed this process, you can scorch the beer. Once beer has been reduced to 3 tablespoons (4), remover from the heat. Preheat oven to 300°
Carefully pour the mixture into each ramekin (8); if there are any air bubbles, use a toothpick to pop them. Cover each ramekin with plastic wrap (9). Place them in a large casserole pan and fill with enough warm water to cover the ramekins by two thirds and then move to the center of the oven. Bake the pot de crèmes for 45-55 minutes, depending if you refrigerated them or not. Remove from the oven when the mixture has slightly set. Remove the ramekins from the water bath and cool. Place cooled ramekins in the refrigerator for 12 hours to set, or until you can’t wait any longer to try them. 
Once the cream mixture has steeped for an hour and the beer has been reduced, this is where the fun begins. One tablespoon at a time, add some of the beer deduction to the cream mixture. Mix well and taste. Keep adding the beer until you get a flavor you like. Remember, if you add too much, you’ve added too much. Always error on the not enough. If you do add too much, the flavor will be very strong. You are looking for a balance in flavor. Since I’m not sure what beer style you are using, results will vary. If you do add too much, you can always double the recipe. * For beer, I’d suggest a few favorites: Westmalle Tripel since its has a rich malt character and light hop notes, but you could also use Rochefort 10, Lindermans Kriek, Lindermans Framboise or Grand Cru. You may also want to experiment with a Russian Imperial Stout, Holiday Spiced Beer, Fruit Beer or even a DFH 120 Minute IPA for all those hopheads out there.
Beer pairing ideas for this dish: Depending on what beer that goes into the baked custard, Westmalle Tripel would be my first choise and the hints of vanilla, rich malty complexity and fine champagne like bubbles will hold up against the cream, but you could also use Rochefort 10 with it's dried fruit notes, Ayinger's Celebrator Dopplebock, Lindermans Kriek, Lindermans Framboise or even a Verhaeghe-Vichte Echte Kriek with it's cherry almond finish.
Remove the vanilla beans (rinse them under warm water, pat dry and place them in your sugar container. They will flavor the sugar) from the mixture. In aanother bowl, seperate your eggs (5) whites and yolks, saving your white for Westmalle Dubble Marshmallows and whish your egg yolks (6)until they are a pale yellow. Add the infused cream mixture to the yolks and mix to combine. Pour mixture into a pitcher, cover, and refrigerate overnight (will help remove air bubbles (7), homoginzie flavors and help with the creation of a perfect, bubble free surface to the pot de cremes) , or continue with recipe. 
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