I have experience making Creme brulees of different flavors but I've never made one with raw alcohol in them before. We're working in a his and hers brulee for Valentine's Day and one of them is a chocolate stout Creme brulee. I tried a few test batches where I reduced the stout, but the flavor really gets lost no matter how much I reduce the amount of chocolate, the malt flavor is getting destroyed, so I did a batch where I used raw stout and lessened the amount of cream but it is very loose, more of a pudding than a brulee custard. Does anyone have any experience with making custard with alcohol present? The sous chef here said that alcohol can inhibit the coagulation of the eggs so I'm thinking maybe use more egg yolks, but before I try this 50 more times I was hoping I could maybe get some insight from someone who's done it before.