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5 mg/ ramekinEasy

Pub Beer Cheese, One Ramekin Each

Baked Elf Chef
House Kitchen
Adapted from Beer Cheese Dip (Ready in 15 Minutes) (Sally's Baking Addiction — Sally McKenney) — rewritten with the infusion and dose worked in.
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Ingredients · 8 ramekins · 40 mg total

2 Tbsp (28 g) unsalted butter (plain — this is the roux butter and it gets real heat)3 Tbsp (24 g) all-purpose flour3/4 cup (180 ml) whole milk or half-and-half2/3 cup (160 ml) beer of your choice1 tsp Worcestershire sauce1 tsp dijon mustard1/2 tsp garlic powder1/4 tsp smoked paprika1/4 tsp salt2 1/2 cups (315 g, 10 oz) sharp cheddar, shredded off the block4 Tbsp (56 g) infused butter, to be browned — carrying 40 mg THC total (≈10 mg per Tbsp; adjust with plain butter if your batch is stronger)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Pub Beer Cheese, One Ramekin EachILLUSTRATION

Steps

  1. Shred the cheddar yourself and have it waiting — pre-shredded is drier and fights the sauce.
  2. Brown the infused butter first, in its own small pan over medium-low, swirling until the solids go nutty-brown, 3–5 minutes. Off the heat immediately, into a small bowl, pan scraped. Set aside to cool while you build the sauce.
  3. In a medium saucepan over medium heat, melt the 2 Tbsp plain butter. Whisk in the flour and cook about a minute, until it's a thick paste.
  4. Pour the milk in slowly, whisking the whole time, and keep whisking about another minute until it thickens slightly.
  5. Whisk in the beer, Worcestershire, dijon, garlic powder, smoked paprika and salt, one at a time.
  6. Off the heat now. Add the cheddar in handfuls, whisking each one smooth before the next — residual warmth melts it fine and keeps the sauce from breaking.
  7. Still off the heat and with the pan no longer steaming hard, pour in the browned infused butter and whisk a solid 30–45 seconds until the sauce is uniform and glossy. Even distribution is the whole ballgame.
  8. Weigh the pan contents, divide by 8 (roughly 90 g per portion) and scale that exact weight into each of 8 ramekins. The sauce is loose off the stove and firms up within a few minutes — lid the ramekins once cooled.
  9. Reheating: 30-second microwave bursts with a stir between, or a low oven; keep it under 175 °C / 350 °F. Loosen with a splash of milk if it's gone stiff.
  10. Label: each lid gets "Infused beer cheese — 5 mg THC per ramekin, 40 mg per batch, 21+ only," with the date. Fridge only.