For soufflé dish of 1, 5 dl capacity.
Caramelize the sugar until it foams, remove the frying pan from the heat, extinguish with the beer (be careful: it foams a lot), add the vanilla pod and cook until syrupy. Cool slightly, remove the vanilla stalk.
Stir together with the egg yolk in a bain-marie to form the cream, cool.
Fold in the cream.
Cut strips of parchment paper for the cuffs, wrap them around the soufflé molds and secure with paper clips or adhesive strips (so that the amount can be poured 1 cm over the edge). Fill the soufflé molds with the parfait mixture and place in the freezer for seven hours.
Remove the molds from the freezer thirty minutes before serving. Remove the sleeves and serve on plates.
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